Stuffed Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 large zucchini (about 10-12 oz each, but could probably use the same measurements of ingredients for smaller zucchini)1/2 large, Sweet Onion, chopped5-6 slices crisp Cooked Bacon (a good smokey bacon is best)1/4 tsp Curry Powder1 tsp Fresh Thyme1 Tbsp Butter (for sauteing onions)1 Tbsp reduced fat Sour Cream1 medium/large Roma tomato, seeded and chopped (remove seeds or mix will be soggy)1/4 to 1/2 tsp salt5-6 Tbsp Freshly Grated/Shredded Parmesan CheeseFresh Cracked black pepper
Preheat oven to 375*F
Wash the Zucchini. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a spoon or melon baller. Leave a ledge of Zucchini around the edges. Arrange the Zucchini boats in a baking dish that has been lightly sprayed with non stick cooking spray (if you wish).
Chop the zucchini flesh as small as you like.
Finely chop half a sweet onion and place in a small bowl.
Stir in the chopped bacon and curry powder.
Melt the butter in a saute pan over medium heat.
Add the onion mixture and saute until the onions are translucent, or until they are cooked as you like them.
Remove from heat.
Seed and chop the Roma tomato. Make sure to seed the tomato, as the seeds will make for a soggy filling.
To the chopped Zucchini flesh, add the Sour Cream, rough chopped Fresh Thyme, Salt and chopped tomatoes.
Add the onion mixture to the Zucchini flesh mix and stir well.
Refill the Zucchini shells with the filling mixture.
Bake uncovered at 375*F for 30 minutes, or until the cheese is golden brown.
Serving Size: makes 6, 1/2 zucchini servings
Number of Servings: 6
Recipe submitted by SparkPeople user GWENHAVEN.
Wash the Zucchini. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a spoon or melon baller. Leave a ledge of Zucchini around the edges. Arrange the Zucchini boats in a baking dish that has been lightly sprayed with non stick cooking spray (if you wish).
Chop the zucchini flesh as small as you like.
Finely chop half a sweet onion and place in a small bowl.
Stir in the chopped bacon and curry powder.
Melt the butter in a saute pan over medium heat.
Add the onion mixture and saute until the onions are translucent, or until they are cooked as you like them.
Remove from heat.
Seed and chop the Roma tomato. Make sure to seed the tomato, as the seeds will make for a soggy filling.
To the chopped Zucchini flesh, add the Sour Cream, rough chopped Fresh Thyme, Salt and chopped tomatoes.
Add the onion mixture to the Zucchini flesh mix and stir well.
Refill the Zucchini shells with the filling mixture.
Bake uncovered at 375*F for 30 minutes, or until the cheese is golden brown.
Serving Size: makes 6, 1/2 zucchini servings
Number of Servings: 6
Recipe submitted by SparkPeople user GWENHAVEN.
Nutritional Info Amount Per Serving
- Calories: 134.2
- Total Fat: 11.5 g
- Cholesterol: 21.4 mg
- Sodium: 345.2 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 2.7 g
- Protein: 8.1 g
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