Turns out, I found this recipe being circulated around on Facebook. There was no link, no reference to any sites of where this recipe came from. It was posted in a NOTES and passed around by different people, and my mom's church friend shared this on her Facebook wall. I slapped my thigh and in determined tone, I said, "This is a must!"
Maks asked me where the recipe came from. I said, "well, I saved it in a word document because it was on Facebook." She asked me which page, "there's no page. Just people posting a great idea and circulating it." She gave me a weird look. I will prove her wrong.
My favorite part about this meal was that Maks had chopped one bite of the zucchini, her eyes widen and she took a moment, savoring the bite. About a minute later, she finally reacted, saying "oh my god. this is so good."
That reaction from a meat lover is just... a great result! And.... I was right. Told you so!
MEAT LOVER: KEEPER!! Two big thumbs up!!
GREENARIE: Oh yes, a keeper.
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Stuffed Zucchini
serves 3
3 medium Zucchini
1/2 white onion, finely chopped
2/3 roma tomato, seeds filed out, finely chopped
6-8 bacon, prepared and finely chopped, save a little bacon fat
1/2 teaspoon Basil
1/3 teaspoon thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1: Turn on the oven at 375*
2: Slice Zucchini in halves (don't cut stem off, will help hold zucchini in place)
3: spoon out the zucchini middles, chop 2/3 of the bunch in small cubes
4: toss zucchini bits and onion into skillet, warm up. Stir occasionally until onion starts to sweat.
5: Put onion mixture into a bowl with tomatoes, spices, and bacon bits, mix well
6: Lay zucchini halves in a casserole pan, spoon mixture in the hollow middles. drizzle A LITTLE of bacon fat over each zucchini halves
7: Bake for 30-35 minutes
8: Let cool for few minutes then eat! NOM NOM
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