Side Pannel
Stuffed Zucchini-IV
Stuffed Zucchini-IV
- Recipe Submitted by recipe queen on 08/04/2014
Category: Vegetarian, Vegetables, Appetizers
Ingredients List
- 3 medium-large zucchini (this will make 6 stuffed zucchini)
- 2 tomato basil garden burger patties, crumbled and sautéed in a pan so it”™s crispy (or ½ cup of cooked ground turkey breast or ground chicken breast)
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 3 cloves of garlic, minced
- 2 small roma tomatoes, seeds removed and diced small (it”™s very important to get all of the seeds out as they can make the filling watery)
- 3 tablespoons of sour cream (I used fat free)
- 1 tsp of dried thyme
- ½ tsp of onion powder
- ¼ tsp of garlic powder.
- Salt and pepper ( to your liking)
- 3 strips of cooked bacon, cooked and chopped (heck use as MUCH bacon as you like! That”™s fine in my book!)
- 1 cup of sharp white cheddar cheese
Directions
Preheat your oven to 400 & line a baking sheet with parchment paper or foil & lightly grease with cooking spray.
Wash and dry the zucchini. Slice them in half (long ways) and scoop out all of the insides leaving about ½ inch. Chop all of the zucchini you have scooped out and place it in a bowl. Once you are done “scooping” you should end up with something that resembles little boats. Be careful with this step because you can easily rip the skins.
In a pan over medium heat, add the onion and bell pepper cooking until soft about 5 minutes. Add in the garlic & cooked veggie burger crumbles (turkey, chicken or whatever you want to use)
Remove from the heat and add to the bowl of chopped zucchini. Mix in the tomatoes, sour cream, & all of the seasonings, (thyme, onion powder, garlic powder, salt & pepper) and a 1/2 cup of the shredded cheese. Go ahead & give it a quick taste now, so you can add more seasonings if you need to.
Spoon the filling into each of the zucchini “boats” and place each one onto the baking sheet. Bake for about 20-25 minutes or until the zucchini “boat” portion is cooked well (it will be soft to the touch and no longer firm.) and the tops are a golden brown color.
Remove from the heat & sprinkle remaining cheese and crumbled bacon over the tops of each zucchini boat. I also garnished mine with freshly chopped parsley for some color.
Wash and dry the zucchini. Slice them in half (long ways) and scoop out all of the insides leaving about ½ inch. Chop all of the zucchini you have scooped out and place it in a bowl. Once you are done “scooping” you should end up with something that resembles little boats. Be careful with this step because you can easily rip the skins.
In a pan over medium heat, add the onion and bell pepper cooking until soft about 5 minutes. Add in the garlic & cooked veggie burger crumbles (turkey, chicken or whatever you want to use)
Remove from the heat and add to the bowl of chopped zucchini. Mix in the tomatoes, sour cream, & all of the seasonings, (thyme, onion powder, garlic powder, salt & pepper) and a 1/2 cup of the shredded cheese. Go ahead & give it a quick taste now, so you can add more seasonings if you need to.
Spoon the filling into each of the zucchini “boats” and place each one onto the baking sheet. Bake for about 20-25 minutes or until the zucchini “boat” portion is cooked well (it will be soft to the touch and no longer firm.) and the tops are a golden brown color.
Remove from the heat & sprinkle remaining cheese and crumbled bacon over the tops of each zucchini boat. I also garnished mine with freshly chopped parsley for some color.
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