- 1 tbsp sour cream
- 1/4 to 1/2 tsp salt
- 1/4 tsp curry powder
- 1/2 tomato
- 1 tsp thyme
- 2 zucchinis
- 1 onion
- bacon (optional)
Preheat your oven to 400. Scrub your cchinis. Slice them in half length-ways. Trim the ends as needed to fit in your baking dish. Spoon out the guts. haha! Chop the tomato, onion, and cchini guts.
In a saucepan, put just a little butter. Saute the onion until almost clear. Add curry and toss well. Take off the heat. If you are using bacon, make sure it is cooked and crumbled. Put the onions, (bacon), cchini guts, tomato tidbits, thyme, salt, and sour cream into a bowl and mix well.
Scoop and fill the boats with the mixture. Top with pepper and cheese. Bake for 20 minutes.. YUM! We served ours with garlic and pine nut quinoa, and watermelon, of course.
If you have any leftovers, the next morning you can chop up the whole zucchini and toss with eggs to make curried scrambled eggs. :)
Me (Bri): WOW! I didn't think this would taste to good, but I can't always be right.
Daddy: Oh my gosh, this is great!
Mommy: Ohgh, yummy yum!
The people underneath this warning are very picky about their veggies.
Charis: Yuck! I HATE zucchini!
Jocelyn: It's so-so. I just don't like the zucchini.
Kairi: (at first) YUM Bri! (later on) Do I have to eat this?
Xander: I don't like zucchini, can someone help me eat this?