Sunday, August 19, 2012

Zucchini Boats

Living with Dave and Nat is awesome. They're hilarious, encouraging, supportive and full of entertainment. And I have loved being around them and their kids so much this summer. I'm excited for the next year being around them. But occasionally I feel like a bum. Because they do kind of take care of me. So I've been trying to be a more supportive member of the household. Well I have all of these pinterest recipes I've been wanting to try. But I like to do things with other people. So its pretty ideal to have Nat. This week we have been in love with zucchini. And the zucchini boats that we made were bombin! And since sharing is caring, I'll pass this forward. You seriously wont regret the taste explosion of this. Plus, it was crazy simple to do.

1 Tbsp Sour Cream
1/4 tsp Salt
1/4 tsp Curry
1/2 Tomato (the boat can get a little soupy when it cooks so you wont need a ton of tomato)
1 tsp thyme (we didnt have thyme so we used oregano)
1 onion
Parmesan Cheese (though you could use any kind I'm sure)
Bacon (we used bacon bits that we crisped up when we cooked the onion)

Preheat the oven to 400.
Scrub your zucchini and cut length wise in half.
Scoop out the inside leaving about 1/2 inch on the edges.
Chop the insides of the zucchini. And the tomato and onion.
Sautee the onions in a little bit of butter or oil. When the onions are done, add the 1/4 tsp Curry and cook for another 30 seconds. (It said not to cook longer than that so the curry wouldnt go bitter). We added the bacon bits (Real Bacon Bits, since we decided it was just like cooking real bacon and crumbling it) to the onion to crisp it before adding the curry.
In a bowl, add your cut up zucchini, tomato, onions and bacon. Then add the 1 Tbsp Sour Cream, 1 tsp "Thyme", some pepper and stir it all together.

We used a cookie sheet with parchment paper to cook our boats on. I buttered the parchment paper and then put the boats on and filled them with the zucchini stuffing till they were overflowing. Then I sprinkled cheese over top and ground some pepper over top.

Cook for 20 mins in the preheated oven.

The flavour was seriously ridiculous. So good. We just cut pieces of the boat and filling and ate it all up.

What we learned this week in our zucchini excursions, is that zucchini needs salt. A zucchini that is under salted is good. But properly salted? Delicious. The brilliant thing about the bacon was that it added this wonderful salty flavour to the zucchini. I know that this could be done sans the bacon. And it would have been good. But when you have bacon, why leave it out?


Anonymous said...

Love that you posted this. I was just thinking I needed to find a recipe like this one to use up the zucchini in my fridge.

noelle said...

Ive been on a zucchini kick lately, too! This is perfect. Perrrrrfeeeect.