Zucchini Stuffed with Bacon and Onion

Name: Zucchini Stuffed with Bacon and Onion
Ingredients: 600 g zucchini (2 medium zucchini); 150 g tomatoes; 150 g onion; 50 g bacon; 2 tbsp sour cream; spices to taste (oregano, thyme); 30 g cheese (for topping); salt, pepper

At the peak of zucchini season, I'd like to share a simple and delicious zucchini dish. Zucchini are often stuffed with ground meat and baked in the oven — I actually have a recipe for that here: Stump Zucchini Baked with Ground Meat. Today, though, I'd like to suggest a slightly different take — baking zucchini with onion and bacon. The result is wonderfully unique and every bit as good as the meat version. If you'd like, you can substitute the bacon with ham, sausages, or any smoked meat. It'll be just as tasty!

Ingredients:

600 g zucchini (2 medium zucchini)
150 g tomatoes
150 g onion
50 g bacon
2 tbsp sour cream
spices to taste (oregano, thyme)
30 g cheese (for topping)
salt, pepper

How to cook zucchini stuffed with bacon and onion

In a skillet, fry the finely chopped bacon.

In the same skillet (no need to wash it after the bacon), sauté the finely chopped onion. Add clarified or unsalted butter if needed.

Slice the zucchini in half lengthwise and use a teaspoon or a melon baller (the kind used to scoop balls from fruits and vegetables) to remove the flesh from the center. Finely chop the scooped-out flesh on a cutting board and place it in a bowl. Add the bacon, onion, and tomato, peeled and diced into small cubes.

Add the sour cream and spices to taste (I use a pinch each of oregano and thyme), then season with salt and pepper.

Mix everything together.

Season the zucchini "boats" with salt and pepper and place them in a baking dish.

Fill them generously with the stuffing.

Sprinkle with finely grated cheese. Place in an oven preheated to 180°C and bake for 20–40 minutes, until the zucchini reach your desired level of tenderness.