Veggie Loaded Zucchini

Vegetables are part of a healthy, balanced diet, but just because they're good for you doesn't mean they have to be bland. These veggie stuffed zucchinis make for the perfect delicious side dish to your next meal, or a mouthwatering appetiser at a dinner party.

Ingredients:

• 2 zucchinis/courgettes
• 1/2 bell pepper
• 1/2 onion
• 1/2 tomato
• 1/4 tsp curry powder
• 1/4 tsp salt
• 1 tsp dried thyme
• 1/2 tbsp cooking oil
• 1 tbsp soured cream
• black pepper
• parmesan cheese, grated

Instructions:

1. Preheat the oven to 400°F/200°C.
2. Prepare the zucchinis by washing them and drying them thoroughly.
3. Slice the ends off each zucchini and cut them in half length-wise.
4. With a spoon, scoop out the zucchini pulp, leaving just the hollowed out shell of the zucchini. Save the pulp and set it aside.
5. After the zucchinis have been hollowed out, take the saved pulp and chop well. Put aside in a medium mixing bowl.
6. In a similar fashion, dice the 1/2 bell pepper, 1/2 onion, and 1/2 tomato. Add the bell pepper and tomato to the mixing bowl.
7. In a small skillet over medium heat, add the 1/2 tbsp cooking oil and the chopped onions. Sauté the onions until slightly brown.
8. Add the 1/4 tsp curry powder to the onions, coat well, and sauté for an additional thirty seconds. Remove the skillet from heat.
9. Add the onions to the mixing bowl of bell peppers, tomatoes, and zucchini pulp. Add in the 1/4 tsp salt, 1 tsp dried thyme, 1 tbsp soured cream, and a dash of black pepper to taste. Mix well.
10. In a greased baking dish, place the hollowed out zucchini shells and evenly scoop spoonfuls of the mixture into each shell until filled.
11. Sprinkle the grated parmesan cheese on top of the stuffed zucchini.
12. Place the baking dish in the oven for 20 minutes until the cheese has melted on top and the zucchini has softened.
13. Once finished baking, remove from the oven and let cool slightly.
14. Serve warm and enjoy!

For non-vegetarians, cooked crumbled bacon can be included in the stuffing mixture for added taste if desired. Cook about four to six bacon rashers, chop finely, and add into the mixing bowl with the other ingredients in step 9.