Baked Stuffed Zucchini

Yes, I know from these last two blog posts it looks like we only eat zucchini.  But, I'm behind in my posts and these were actually made a couple of weeks apart.

Okay, up front I have a confession to make.  I forgot to add the cheese to these bad boys.  But, that said, they were still good!  So, get cookin' with or without the cheese.  I adapted the recipe from here.

First, gut the zucchini.  I used a melon baller and it was surprisingly easy.  I was expecting a hot mess but the raw zucchini held up quite nicely.  After you collect your bowl of zucchini insides, chop it up.

Cook up some crispy bacon and crumble about four slices into the bowl with the zucchini.  Add 1 diced roma tomato, 1/2 finely diced yellow onion, 1 cup reduced fat sour cream and 1 tablespoon of curry powder.  Season with salt and pepper.  Oh yeah, and if you decide to, here is where you'd add the cheese.  Mix everything together and load up into the zucchini shells.

Here they are all loaded and ready to go in the oven.  350 degrees for about 30 minutes.  I broiled them on low for the last three minutes to get some good browning going on.

Nice and bubbly right from the oven!

The guest of honor approves!

We had a birthday dinner for Liz with marinated skirt steak and honey mustard roasted potatoes.