Stuffed Zucchini

-1 tbsp sour cream
-1/4 to 1/2 tsp salt
-1/4 tsp curry powder
-1/2 tomato
-1 tsp thyme
-2 zucchinis
-1 onion
-cheese
-pepper

Optional: bacon

1.Preheat your oven to 400 (200C).

2.Give the zucchini a good scrub. Slice them in half length-ways.

3.Spoon out the guts. Just take it out (leave about 1/2 an inch in) until you end up with boat like shells.

4.Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it.

5.Sautee the onions in one tbsp oil or butter. 

6When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.

7.Now (in no particular order), 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 crumble the bacon in as well if desired.

8.Lightly butter a baking dish and put the zucchini boats in.

9.Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.

10.Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.

Recipe from Kayotic Kitchen