- 3 zucchinis
- 1/2 large onion, chopped fine (~ 1/2 cup)
- 1 Tbsp butter
- 6 slices crispy bacon (~ 1/2 cup chopped)
- 1 Tbsp sour cream
- 1/4 to 1/2 tsp salt
- 1/4 tsp curry powder
- 1 Roma tomato, seeded and chopped
- 1 tsp fresh thyme leaves
- freshly grated Parmesan cheese
- fresh cracked black pepper
- kosher salt
Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For the life of me, I couldn’t make straight lines. That’s okay. They were still delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.
Finely chop half a sweet onion. Chop up some good smokey bacon. You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)… but my family goes through quite a lot bacon, so it’s going in! Saute the onions in the butter until soft and translucent. Add in the bacon. Season with the curry powder and salt. Cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream. (How can this be bad?). Rough chop some fresh thyme leaves. Mix the cooked onion and bacon mixture with other ingredients. Taste and adjust seasoning.
Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. You don’t really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.
Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes.