½ large onion, chopped fine
3 cloves of garlic, minced
½ cup of fresh mushrooms (if desired).
1 Tbsp. butter
5 – 6 slices crispy bacon, chopped
¼ cup black olives.
1 Tbsp. sour cream
¼ to ½ tsp. salt
¼ tsp. curry powder
1 Roma tomato, seeded and chopped or ½ can of tomato paste.
1 tsp. fresh thyme leaves
Freshly grated Parmesan cheese
Fresh cracked black pepper
1.) Preheat oven to 375°F.
2.) Give the zucchini a quick wash for good measure.
3.) 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.
4.) Arrange the zucchini boats in a baking dish.
5.) Chop the zucchini flesh as small as you like.
6.) Finely chop half a sweet onion.
7.) Chop up the bacon.
8.) Combine the butter, onions, garlic and bacon in a medium pan and cook over medium heat.
9.) Add the curry powder.
10.) Cook until desired doneness of the onions, garlic & bacon and remove from heat.
11.) To the zucchini flesh, add sour cream. Mix well.
12.) Rough chop some fresh thyme leaves.
13.) Mix onion, garlic and bacon mixture with the Zucchini flesh mixture, Thyme, black olives, & mushrooms.
14.) Taste and adjust salt seasoning.
15.) Stir in the Roma tomatoes. (Seed them or else there may be too much moisture in the filling) or the tomato paste.
16.) Refill the zucchini shells with the filling mixture.
17.) Grate some good aged Parmigiano- Reggiano cheese on top and sprinkle with fresh cracked black pepper.
18.) Bake uncovered at 375°F for 30 minutes.
Lighten it up with light sour cream and light Parmesan