Stuffed Zucchini (Favorite of Chelsey)


  • 2 zucchinis
  • 1 onion
  • 1/2 tomato
  • 1/4 tsp curry powder
  • 1 tbsp sour cream
  • 1/4 to 1/2 tsp salt
  • 1 tsp thyme
  • good pinch of pepper
  • Optional: bacon, crumbled
  • Aged cheese to sprinkle


1.  Preheat oven to 400.

2.  Scrub zucchini, and slice them in half length-ways.  Spoon out the guts but save them. 

3.  Now give the zucchini pulp a good chop.

4.  Chop a small onion and half of a tomato.  Sautee

the onions/tomato in one tbsp oil or butter.  Add curry powder and cook for 30 seconds.

5.  Transfer them to a big bowl and add the thyme, salt, sour cream, pepper, pulp mixture and bacon.

6.   Lightly butter a baking dish and put the zucchini boats in

7.  Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top and bake for 20 minutes.  Then, broil until the top is golden brown.

They're best served straight out of the oven.  Sprinkle some curly leaf parsley (the most underrated herb there is) on top – Chelsey