I recently visited Aspen, CO for a friends wedding. The wedding was beyond gorgeous (see mountain top picture) and the food was delightfully inspiring! I wanted to share all the amazing photos and you will definitely be seeing me try to use some of these things in my cooking!
I am always looking to make dinner with whatever I have laying around the house. Maybe its not feeling a trip to the grocery or maybe its my budget… not sure. This night I was attending a pot luck girls night and stuffed zucchini is what I came up with! Simple ingredients but it was delicious and a huge hit with the girls!
Cherry or Grape Tomatoes
Italian Seasoning (I use salt-free McCormick’s Perfect Pinch)
Preheat oven to 350 degrees.
Fry bacon in skillet to desired crispness. I cooked mine extra crispy for this recipe and it turn out great. Place bacon on a paper towel to cool. When cool enough break into small pieces. Set bacon aside.
Wash and slice zucchinis in half. I cut off the ends too.
Take a spoon and scoop out the soft, middle part of the zucchini. Dump the guts, as I like to call them, into a mixing bowl.
Wash and slice a handful of cherry or grape tomatoes. Place into mixing bowl.
Add a small spoonful of minced garlic and a couple shakes of Italian seasoning.
Add bacon and mix all together.
Now, fill zucchini boats with mixture and bake in oven about 25min.
Take out zucchinis and sprinkle with Monterey jack cheese and put back in the oven for about 5min.
Now youre done! I sliced the zucchinis into thirds and served as appetizers. Option: leave the zucchinis whole and serve as an entrée with rice or couscous.