Stuffed Zucchini

Zucchini is such a versatile vegetable! I'm amazed when I think back to "not liking" zucchini prior to getting creative with low carb cooking a couple years back. Now I use zucchini for everything... mini pizzas, lasagna, alfredo, in stir fry... the possibilities are endless. I found this recipe for stuffed zucchini on Kayotic Kitchen, and followed their recipe exactly. They make for a tasty (and healthy) side dish or appetizer to any meal! Making them was a little tedious (particularly scooping out the zucchini guts), but I still very much enjoyed my stuffed zucchinis. Leftovers also even reheat well in the toaster oven!

Ingredients

• 1 tbsp sour cream
• 1/4 to 1/2 tsp salt
• 1/4 tsp curry powder
• 1/2 tomato (chopped)
• 1 tsp thyme
• 2 zucchinis
• 1 onion (chopped)
• olive oil
• cheese
• pepper
• bacon (optional).. yum!

Instructions

• Scrub zucchinis, then cut length wise. I cut the ends off of the zucchinis.
• Spoon out the zucchini pulp until you have remaining "zucchini boats". Place the pulp in a bowl and give it a good chop. 
• Add 1/2 chopped tomato.
• Saute chopped onion in olive oil.
• When the onions are almost done, add 1/4 tsp. curry powder. Cook for 30 seconds (not any longer, or the curry powder will turn bitter).
• Cook and crumble a few slices of bacon (optional)
• Add 1 tsp. dried thyme, 1/4 to 1/2 tsp. salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumbled bacon in as well.
• Fill zucchini boats with the mixture, sprinkle with cheese, and bake for 20 minutes at 400 F.