.stuffed zucchini.

wow. wow. wow. Not only were these super fun to make they were easy and healthy! I found them on my new love Pinterest. {original recipe found here.} For all those that do not yet know what Pinterest is, please check it out. Email me and ill send you an invite. Pinterest has helped me come up with so many amazing and unique recipe ideas that are just plain yummy. Enjoy!



Ingredients
1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper
Optional: bacon (I used bacon bits)

Preparation
Preheat your oven to 400 (200C). Give the zucchini a good scrub.Slice them in half length-ways. Spoon out the guts. Just take it out (leave about 1/2 an inch in) until you end up with boat like shells. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. I’m only using half a tomato (more for color than flavor, really) otherwise things will become too wet. Sautee the onions in one tbsp oil or butter.When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl. Now this is completely optional. If you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel.Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well. Lightly butter a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.