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1
Chop the bacon into small pieces and fry in a skillet for several minutes. Add onions, garlic, grated carrot and seasoning mix. Continue to saute over medium heat until the onions are golden in color.
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2
Transfer into a mixing bowl. Add graded celery, bell pepper, cheese, sour cream, zucchini pulp and freshly ground black pepper. Mix together and stuff it back into the zucchini shells.
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3
Bake at 400F for about 20 minutes or until the top of the stuffing starts to darken. Serve straight out of the oven. Garnish with parsley and freshly ground parmesan cheese.
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4
Like always, get a good bacon! Don't get your supermarket brand. Not every bacon is the same, and the flavor of this dish will depend in the quality of the bacon you get. I prefer smoked bacon, but you can use any, just as long as it is the good kind.
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5
Use a small spoon to carve our the insides of the zucchinis. Save about 1/2 of this, and chop it into small pieces. If you save all of it, you will have a lot of leftover stuffing.
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6
Preheat the over to 400F.
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7
Chop the bacon into small pieces and fry in a skillet for several minutes. Add onions, garlic, grated carrot and seasoning mix. Continue to saute over medium heat until the onions are golden in color.
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8
Transfer into a mixing bowl. Add graded celery, bell pepper, cheese, sour cream, zucchini pulp and freshly ground black pepper. Mix together and stuff it back into the zucchini shells.
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9
Bake at 400F for about 20 minutes or until the top of the stuffing starts to darken. Serve straight out of the oven. Garnish with parsley and freshly ground parmesan cheese.
