This dish has become a favorite in our house recently. I made it as a side dish originally but now serve it as the main dish…it is so delicious. I pair it with roasted asparagus and it is an instant dinner time hit!
I originally saw a pin on Pinterest for stuffed zucchini with a beautiful photo (find original recipe here). I have made this four times now making changes each time in order to meet my families tastes. It is a recipe that you can add/eliminate/replace ingredients and it remains amazing. Here it goes…
Here is what you need: 2 zucchini, small onion chopped, 4-5 cloves of garlic chopped, small roma tomato chopped, 2 tbsp sour cream, 1/2 tsp curry, 1/2 tsp thyme, 1/2 tsp salt, 1/2 tsp pepper, 2 tbsp butter, 3 slices of bacon cooked to crunchy and crumbled (you can easily eliminate this), 4 oz cheese
*when it comes to the cheese this is where you can switch it up to meet your families needs. Today I used gorgonzola, yum! I have also used parmesan and feta. They all turned out wonderfully…so pick your favorite and give it a go!
Here is what you do: Preheat oven to 400 degrees F. Wash your zucchini well then slice length-wise. Scoop out the insides of the zucchini. They will look like little canoes. Chop up and reserve the pulp from the zucchini.
Heat skillet over medium heat. Melt butter then add chopped onions and garlic. Cook about 2-3 minutes.
Add curry powder at the very end cook for about 30 seconds then add to bowl with zucchini pulp. Add all other ingredients to the bowl, except the cheese, and mix well.
Place your zucchini canoes into a baking dish then spoon the filling into each one.
Top with desired cheese.
Bake about 20-25 minutes. Serve immediately and enjoy!
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