Zucchini Boats Name: Mary Cancel Base: Patricks Air Force Base Recipe: Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato - chopped 1 tsp thyme 2 zucchinis – scrubbed and remove ‘guts’then chop the pulp 1 onion - chopped cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C). Give the zucchini a good scrub and spoon out the guts. Sautee the onions in one tbsp oil or butter. When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl. Now this is completely optional. If you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel. Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well. Lightly butter a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top. Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf on top. Eat!