- 2 medium size zucchini
- 1/3 cup finely chopped mushroom caps
- 1/2 cup chopped tomato
- 3-5 chopped scallions
- 1 heaping tablespoon of low-fat sour cream
- Pinch of thyme
- Two pinches hot curry powder
- Salt and pepper to taste
- 1 medium size Honey Crisp apple (or Fuji apple), cored, halved and sliced. No need to peel.
- 2 slices turkey bacon, cooked and chopped
- 1/3 cup grated Parmesan Reggiano cheese
- 1/3 cup fresh parsley, chopped
- Pinch or two of ground cinnamon for apples
Wash zucchini and slice in half lengthwise. Scoop out the pulp and reserve. Each zucchini bowl needs to be deep enough to hold the filling.
Cook turkey bacon over medium heat until crispy (yes, in a skillet… if I have to state “use a pan”, then you are banned from the kitchen). Remove from heat, roughly chop once cooled and set aside.
Spray skillet used for bacon with non-stick oil. Add onion and cook until tender. Sprinkle onion with curry powder and stir. Remove cooked onion from heat and transfer to medium size mixing bowl.
Add tomato, sour cream, bacon pieces, mushrooms, thyme and salt/pepper. Mix well. Preheat oven to 400 degrees.
Remove from oven and sprinkle zucchini halves and apples with Parmesan Reggiano cheese and chopped parsley bits. Return to oven and cook until cheese melts (1-2 minutes). Reduce cooking time to 15 minutes if reheating and serving later.
The filling works equally well when stuffing portabella mushrooms. I consider this an all-purpose base filling. You can add garlic, chopped asparagus, shredded carrots, freshly chopped spinach… it all works!
If you have tomatoes dying a slow death, use them in this recipe. Slice, sprinkle with cheese and bake with the zucchini boats.