Got a summer garden bursting with produce? Have I got a recipe for you!
Facebook has been filled with tempting recipe ideas of late, but this one particularly caught my eye because we have been given some divine produce from gardeners who are reaping more than they can eat.
The recipe is for stuffed zucchini and it's so simple and flavorful, you'll want more. And what's even better for you guys and gals out there watching your summer figures is that even with full fat bacon and sour cream, it's STILL only 2 points for a half a medium zucchini. Wow.
By the way, if you don't have access to a friend, family member or neighbor's garden produce, hit a farmer's market or your local grocery store. You won't be disappointed.
3 medium zucchini, cut lengthwise and hollowed out. (Be sure to leave the ends on to provide some structure to the shell.) 1 medium onion, chopped fine 5 strips bacon, cooked crisp and chopped 1 Tbsp butter 1/2 tsp curry powder 1 Tbsp fresh chopped thyme (reduce to 1 tsp if using dried) 2 roma tomatoes, seeded and diced 1 Tbsp sour cream 1 oz Parmesan cheese Salt and pepper to taste
Preheat oven to 375 degrees
Cook bacon and drain off fat. Add diced onions and butter to pan and carmelize onions to desired doneness.
When onions are about done, add curry powder, thyme and chopped bacon.
Meanwhile, combine flesh from zucchini that has been chopped and tomatoes. Combine with onion mixture and add sour cream.
Salt and pepper to taste.
Scoop mixture into zucchini shells placed in a shallow baking pan. Top with parmesan cheese and bake for 30 minutes, or until zucchini shells are tender.
Add more parmesan on top if desired. Serves 6.