Stuffed Zucchinis

They look good, they taste good, and they have bacon in them! Just like in most of my other postings, you can modify the quantities and ratios of the ingredients (not to leave out bacon and cheese though!). Try it and find out what ingredients and ratios work best for you. As for myself, I hope to learn how to spell "zucchinis" properly.

Ingredients:

5 zucchinis
1 cup chopped smoked bacon
1 onion, finely chopped
1 garlic clove, finely chopped
1 red bell pepper
1 carrot, grated
1 stalk celery, grated
1 cup feta or sheep cheese
1/2 cup sour cream
seasoning salt, black pepper

Like always, get a good bacon! Don't get your supermarket brand. Not every bacon is the same, and the flavor of this dish will depend in the quality of the bacon you get. I prefer smoked bacon, but you can use any, just as long as it is the good kind.

Use a small spoon to carve our the insides of the zucchinis. Save about 1/2 of this, and chop it into small pieces. If you save all of it, you will have a lot of leftover stuffing.

Preheat the over to 400F.

Chop the bacon into small pieces and fry in a skillet for several minutes. Add onions, garlic, grated carrot and seasoning mix. Continue to saute over medium heat until the onions are golden in color.

Transfer into a mixing bowl. Add graded celery, bell pepper, cheese, sour cream, zucchini pulp and freshly ground black pepper. Mix together and stuff it back into the zucchini shells.

Bake at 400F for about 20 minutes or until the top of the stuffing starts to darken. Serve straight out of the oven. Garnish with parsley and freshly ground parmesan cheese.

Here is a step by step summary just for fun:

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Every kitchen should have a set of mixing bowls. If you do any kind of cooking, they come in handy not only for mixing, but also for storing and preparation of various starting ingredients, especially when the ingredients list is long.