Tuesday, August 5, 2014
1 large zucchini - 6-12 inches long
3/4 to 1 roll of crushed Ritz crackers (depends on size of zucchini)
(can also use crushed Italian croutons, or stuffing mix - whatever you have in the pantry)
1/2 c (to 3/4 c for large zucchini) sour cream
1/2 to 1 stick butter, melted
salt and pepper to taste
1/2 c grated cheese (your preferred type - mozzarella, parmesan, cheddar)
bacon, fried and crumbled
Cut the zucchini in half lengthwise and boil it for 10 minutes. Remove the pulp from the middle. If large seeds, discard that part of the pulp. Mix the crackers, sour cream, melted butter, salt and pepper together. Use a fork to press down the zucchini pulp, making it smooth. Mix the zucchini pulp into the crackers, sour cream and butter mixture. Spoon mixture into the zucchini.
Spray a suitable sized pan with baking spray. Place the zucchini into the baking pan and cover with the cheese of your choice. Bake at 375˚ for 30 to 40 minutes.
Cut into serving size portions. Add crumbled bacon and serve.