I made these last night and they were so delicious!
I did change the recipe just a bit from the original.
I omitted the curry and added a 1/4 cup of mozz.
cheese. I used grated Parmesan on the top.
Here's the original recipe I got from Kayotic Kitchen.Ingredients:
1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder (I omitted)
1 tsp thyme
cheese (I used Parm. to top it and 1/4 mozz. mixed in with the veggies.)
Optional:2 slices bacon, cooked and crumbled
Directions: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.
Spoon out the guts.
Now give the zucchini pulp a good chop, also chop a small onion and
1/2 a tomato while you’re at it.
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.
Cook, drain and chop bacon.
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 on top and you’re done.