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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. I
never do, I kinda like how rustic it makes them look.
Spoon out the guts. I love how that sounds, has to be the
Halloween thing. Oh wait, we don’t celebrate Halloween here!
Never mind. Just take it out (leave about 1/2 an inch in) until you
end up with boat like shells.
See the pink ‘bracelet’ I’m wearing? Yes, it’s (of course) linked
tothis posting.
Now give the zucchini pulp a good chop, also chop a small onion
and 1/2 a tomato while you’re at it. I’m only using half a tomato
(more for color than flavor, really) otherwise things will become a
teeny bit too fluid. Having everything gush out of your zucchini is
not a pretty sight, trust me!
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Notice how I didn’t use garlic for a change? It’s the rebel in me.
What can I say? I just don’t want to be predictable after all. Sautee
the onions in one tbsp oil or butter. It’s ok for them to brown a
little this time ’round.
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.
Now this is completely optional. If you want to stick with a
vegetable dish, fine, just leave the bacon out. I personally like the
crunch and saltiness it gives, so I cook a few slices and let them
drain on a paper towel.
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.
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