I think that zucchini might be one of my favourite vegetables. I always make sure we plant lots of it in our garden, and it is my go-to vegetable buy when we go to the farmer’s market. I’m never really overly adventurous with it, usually just grilling it, or breading and frying it, and of course making zucchini bread. But I got it into my head that I wanted to do something exciting with it, so I started looking up recipes for stuffed zucchini and came up with this. I don’t have a recipe with precise measurements, as I usually just start mixing in what I think makes a good amount, but I think that with this recipe anything could go. Here is what I did.
I started by cutting 2 small to medium sized zucchinis in half length-wise. I then used a teaspoon to hollow out a sort of tunnel in the centre of the zucchini halves, sort of making zucchini boats.
Set aside the zucchini innards because they will become part of the stuffing.
I then set the zucchini boats aside and diced the zucchini innards into very small pieces.
Next I diced up half an onion and 4 pieces of bacon and sauteed them in a bit of butter.
Once the bacon and onions are nice and browned, you can remove them from the stove.
In a bowl, mix the diced zucchini, with enough plain Greek yogurt to coat it. Most recipes I looked at called for sour cream, but in general I’ve been substituting Greek yogurt for sour cream, I find that it has a richer taste, and packs a nice protein punch.
Next, I poured in a liberal amount of Italian bread crumbs, sort of just enough to cover the zucchini lightly.
Next, I added in a diced tomato (mostly to give the filling some colour). When you dice the tomato, leave out the wet, seedy bits, or your filling will be too wet.
Next, add in the cooled bacon and onions.
Now, gently mix the filling so that it is combined. Add in some salt and pepper to taste. I also added a pinch of cayenne pepper for some heat.
I happened to have some feta cheese in the fridge, so I mixed in a liberal amount of that. For me, the more cheese the better, but add to your taste.
Once you mix in the feta, you can then fill up your zucchini boats with this mixture.
Finally, sprinkle the stuffed zucchini with grated cheese (I used marble because that is what I had, but I think they would benefit from an old cheddar for an extra punch of flavour).
Bake in a 350 degree oven for about 20-25 minutes until the cheese is bubbly and things are a bit browned up.
Let them sit for a few minutes after taking them out of the oven and serve.
As I said, I just sort of played around with what I had on hand, but the possibilities for this are endless. You could use black beans instead of the bacon, add in corn for colour/flavour, etc. I don’t think you could go wrong with these.