Monday, 8th June 2009

INGREDIENTS

•    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
•    cheese
•    pepper

•    Optional: bacon

DIRECTIONS

1. Preheat your oven to 200 degrees Celsius.
2. Give the zucchini a good scrub.
3. Slice them in half length-ways. Trim the ends if you like.
4. Spoon out the insides. Just take it out (leave about 1 centimeter in) until you end up with boat-like shells.
5. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. Use only half or things will become too fluid.
6. Sautee the onions in one tbsp oil or butter.
7. 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.
8. Cook a few slices of bacon, if you prefer, and let them drain on a paper towel.
9. 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.
10. 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.
11. 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!

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