We got so many zucchinis in our garden this year, so we have been experimenting with lots of different recipes. Our favourite is by far the bacon and corn stuffed zucchini.
We have played around with different herbs and other fillings, so here is our best version for you. Please create your own filling inspired from this recipe.
1 medium yellow round zucchini or 2 medium green long zucchinis
1 clove of garlic
A small handful of fresh chives
6-8 dinosaur kale leaves
A handful fresh or frozen corn
125g (4 oz) cream cheese
3 thick slices of bacon cut into cubes
Wash the zucchini and cut off stem and flower part. Boil the whole zucchini in a large pot for 5-8 minutes depending on size.
Cut lengthwise if using green long zucchinis or at the equator if using a yellow round zucchini. Scrape out the seeds and discard.
Cut the bacon into cubes and fry till crispy on a dry pan. Let drain on a piece of paper towel and leave the bacon fat in the pan.
Press the garlic into the bacon fat and fry for a few minutes with chopped fresh chives, chopped kale and corn. Add the cream cheese and stir till melted. Season with pepper and add the crispy bacon back in and stir till combined.
Pour the bacon and corn mixture into the hollow zucchinis. Grate parmesan on top and broil for 6-8 minutes till the parmesan is golden. Keep a close eye so they just turn nice and golden 🙂
Serve with whole chicken and oven baked yam.