I usually do bread, casseroles, zuke lasagna, grilled zukes, etc. But yesterday I was in the mood for something a tad different. I found a recipe online for "stuffed zucchini" so I gave that a try, adjusting ingredients to reflect what was on hand.
2 med. large green zucchini
6 slices apple hardwood bacon
half package of sliced mushrooms, coarse chop
half of a medium red onion, chopped
12-15 cherry tomatoes, cut into quarters
2 dollops of sour cream
sea salt, cracked black pepper, 1 1/2 tsp dried thyme
several grinds on the dried garlic mill
red pepper (grinder)
1 tsp dried oregano
4-cheese Italian shredded cheese
Slice the zukes in half lengthwise, leaving ends. On outside rounded half, run a slice to level the bulge and allow it to rest upright.
Scoop out the interior "meat" using a mellon ball or a soup spoon and save the scrapings (makes 4 boats)
Chop bacon into 1" pieces
Chop onion into 1" dice
Chop mushrooms into coarse pieces
Cut cherry tomatoes into quarters crosswise
Chop zucchini meat into fine bits
In a large frying pan, heat EVOO just until it smokes lightly. Add bacon and fry until almost crisp. Add onions and mushrooms, salt, pepper and thyme, and stir fry until onion is translucent.
In medium bowl add sour cream to zucchini pieces, stir, then add the bacon-onion-mushroom mixture, the cherry tomato quarters, a couple grinds of red pepper and garlic, sea salt and pepper to taste, and combine.
Line a large cookie sheet with non-stick aluminum foil (or use cooking spray), then place the zukes on the sheet, sprinkle lightly with EVOO and then fill the depressions with the veggie mixture.
Bake the filled zucchini boats for 20-25 minutes. Remove and add a generous topping of the shredded 4-cheese Italian cheese and return to oven for 5-10 minutes or until the cheese is melted.