Stuffed Zucchini

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

As we start to wind down in our gardens for the season, if you planted any zucchini or tomatoes you may have ended up with more than expected. I know those are the two items that tend to always net me the most produce by the end of summer's growing season. I usually end up giving a lot of our bounty away and still end up with almost more than we'll use. This week though I thought I'd use up some excess and returned to an old favorite, Stuffed Zucchini, also known as zucchini boats. I've only ever made them as a vegetarian meal, but to get the husband on board, who isn't usually fond of my zucchini boats, I used Golden Blossom Honey's recipe which includes bacon because Jason will eat anything if it's covered in bacon. 

 

Zucchini boats are fairly simple to construct from start to finish. The hardest part would be scooping out a well in the center of the veggie, but if you have a melon baller, you can make quick work out of removing the seeds and pulp easily and in an equal depth all the way around. These were definitely an improvement over my version in Jason's eyes, but the only thing I would change would be adding a layer of cheese to the top of the boats before baking. Mozzarella or Feta would be my choice, but I think you could get away with some brie or blue cheese here also. I'm going to try these again next week and play around with adding different cheeses to determine which our family likes best. All in all, I'd say this recipe is definitely a keeper!

Ingredients

3 cups Italian bread, cut into 1/2-inch cubes

4 zucchini

2 slices bacon, chopped

1 small onion, finely chopped

1 large tomato, peeled and chopped

2 teaspoons GOLDEN BLOSSOM HONEY

salt and pepper to taste

1 1/2 teaspoons fresh parsley, chopped

1 teaspoon fresh thyme, chopped

1 egg, beaten with 1/2 cup water

CLICK HERE FOR FULL RECIPE

 

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How well did your garden produce this summer?