Recipe: Yummy Stuffed Zucchini
|July 9, 2013||Filled under Health, Recipe|
I LOVE pretty much anything with zucchini in it! This stuffed zucchini was a great main dish, and I was really glad when there were leftovers for me to eat the next day for lunch. :)
These actually make a great main dish or side dish, just depending on how hungry folks are or what you might want to serve with them.
Our SuperTarget didn’t have a very good selection of zucchini, so instead of doing 4 large zucchinis like you’ll see in the recipe below, we did 7 medium ones.
Start by cutting the zucchini in half and carefully scooping out the middle with a spoon or a melon baller. Leave a small edge all the way around the zucchini to keep the filling in.
Cook up the zucchini you scooped, along with some onion, until the onions are a bit softened. Throw a little cooked bacon in there if you are feeling saucy. :)
Add a pinch of curry powder, some smoked paprika, and a little cumin. Cook for another minute and remove from the heat.
Transfer to a bowl and add a heaping teaspoon of sour cream or Greek yogurt, as well as some diced, seeded tomato. Add salt and pepper to taste.
Now, just scoop back into the zucchini boats and top with Parmesan cheese!
Drizzle with some olive oil if you’d like, and then pop into a 375 degree oven for about 30 minutes. I ended up not having enough filling to fill the zucchini back up (I guess I was too conservative when I was scooping!), so on the 2 extra halves, I just did olive oil and Parmesan cheese. Oh.My.Yum.
Hope you enjoy!
Printable recipe is below! :)
- 4 large zucchini
- 1 medium onion, chopped fine
- 1 Tablespoon butter
- 6 slices cooked bacon, chopped (optional)
- 1 heaping tablespoon sour cream or Greek yogurt
- pinch curry powder
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon cumin
- salt and pepper to taste
- 1 roma tomato, seeded and chopped
- Parmesan Cheese
- Slice zucchini lengthwise and scoop out middle with spoon or melon baller.
- Cook scooped out zucchini and onion in the butter, adding bacon when onions are tender. Add curry powder, smoked paprika and cumin and cook 1 minute longer. Remove from heat.
- Transfer to bowl and add sour cream (or Greek yogurt, if using). Add tomato and combine. Add salt and pepper to taste.
- Refill zucchini boats with mixture and sprinkle with Parmesan cheese. Drizzle with olive oil if desired.
- Bake in 375 oven for 30 minutes.