I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in.
Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. Preparing them can be tedious for me (note how I’m saying for me?) though. Boiling them first, stuffing them and then in the oven. Too time consuming. It’s how I learned it a long time ago and it seems I got stuck in my ways.
So lately I’ve been wondering if there are easier and faster ways to prepare them. Now the blog name doesn’t say ‘Dutch Girl Cooking’ for nothing, so I trodded back to my kitchen, slaved over a hot stove and can now safely say: Yes, there is an easier way!
Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! You’ll make me feel completely and utterly stupid! A little white lie, for my sake? Please?
1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 tsp thyme
Preheat your oven to 400 (200C).
Give the zucchini a good scrub.
Slice them in half length-ways. You can trim the ends if you like. I never do, I kinda like how rustic it makes them look.
Spoon out the guts. I love how that sounds, has to be the Halloween thing. Oh wait, we don’t celebrate Halloween here! Never mind. Just take it out (leave about 1/2 an inch in) until you end up with boat like shells.
See the pink ‘bracelet’ I’m wearing? Yes, it’s (of course) linked to this posting.
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!
Notice how I didn’t use garlic for a change? It’s the rebel in me. What can I say? I just don’t want to be predictable after all. Sautee the onions in one tbsp oil or butter. It’s ok for them to brown a little this time ’round.
When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer 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. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel.
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. You only see two of them in my photos because I’ll finish the rest tonight. They’re best served straight out of the oven. Afraid I’ll just have to sacrifice myself and eat both of them pretty soon, all for the sake of blogging, of course. It would be a shame if they’d go to waste, wouldn’t it?
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.
Hello, my pretties!