I adapted this recipe from Kayotic's blog and she has some good ones on there! The only thing I added were some healthier options in the ingredients.. She has some beautiful pictures to go along with this recipe so be sure you check her blog out too!
- 1 tbsp sour cream ( I would use fat free or low fat sour cream in it's place - every little bit counts!)
- 1/4 to 1/2 tsp salt
- 1/4 tsp curry powder
- 1/2 tomato
- 1 tsp thyme
- 2 zucchinis
- 1 onion
- Fat free or low fat cheese (actually a wedge of laughing cow cheese would be perfect in this recipe, there are many different flavors to choose from )
- Optional: bacon (you could use Turkey Bacon instead of reg. bacon)
Sautee the onions in one tbsp oil or butter. It’s ok for them to brown a little. When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds, Do not cook them any longer than 30 seconds or the curry powder will turn bitter.
When they’re done, transfer them to a big bowl. Now this is completely optional, If you want to stick with a vegetable dish, fine, just leave the bacon out. But I like Turkey bacon, so I would cook a few slices and let them drain on a paper towel.
Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. I’m only using half a tomato (more for color than flavor, really) otherwise things will become a teeny bit too fluid. Having everything gush out of your zucchini is not a pretty sight, trust me!
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. Lightly butter a baking dish and put the zucchini boats in.
Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top. 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.