I find cooking to be truly relaxing. I probably got it from father who loved food; he used to let me help him make french toast back when I was still knee-high to a grasshopper. He was one of the many family members who taught me to love the kitchen.
And here is a side dish we’ve all come to enjoy in our house. I’ve [added notes inside brackets like this].
Mexconnect.com (print recipe from this link)
- 6 medium zucchini squash, washed and trimmed
- 6 strips smoked [turkey] bacon
- 2 tsp. butter
- 1 1/2 C. grated Chihuahua, Manchego or Gouda cheese [or whatever Tex-Mex type cheese you have if you’re desperate enough]
- 1 C. cream [make it yourself]
- 1 tsp. oil
- 3 tsp. all purpose flour [substitute corn starch to make this gluten free]
- 1 tsp. garlic powder
- Salt and pepper to taste
- Additional butter for greasing
Dice bacon and fry until crisp. Drain on paper towels and set aside.
Slice zucchinis in half lengthwise and scoop out middle, leaving a shell. Place the zucchini shells in a pan with water to cover and cook until just tender but still firm. (DO NOT overcook).
Melt the butter in a saucepan or deep skillet, chop the zucchini pulp and add it to the butter. Sauté this for a few minutes until tender, then add the flour and stir well to combine. Add the cream, 1 cup of the grated cheese, garlic powder and salt and pepper to taste.
Place the zucchini shells, open side up, in a greased baking dish and fill with the zucchini pulp mixture. Top with the remaining 1/2 cup of cheese and the bacon and bake in a 150°C oven 30 – 40 minutes or until the cheese melts and begins to brown.
Image from OpenClipartLibrary.org