Bacon and Onion Stuffed Squash or Zucchini

Discussion in 'The BOC Diner' started by boswifedeb, Jul 30, 2009.

  1. boswifedeb

    boswifedeb USCA Jailhouse Lawyer

    Messages:
    13,680
    State:
    Tennessee
    Name:
    Debbie
    A simple recipe to help you enjoy your veggies!

    Bacon and Onion Stuffed Squash or Zucchini

    4 Medium Squash or Zuchini
    1 cup of uncooked rice
    2 Cups hot water
    1 chicken boullion cube
    1 small onion, diced
    4 pieces of bacon
    Shredded cheese
    Salt
    Pepper
    Garlic powder

    In medium saucepan, cook rice with boullion cube and hot water. In skillet, cook bacon until crispy. While rice and bacon are cooking, cut stem and blossom ends from squash or zucchini and slice in half lengthwise. Scoop out seeds with teaspoon. On greased baking sheet, rub squash with olive oil and season with salt, pepper, and garlic powder. Bake at 350*,cut side down, uncovered, until tender.

    In remaining bacon grease, sautee onion until and tender. Remove from skillet. When rice is cooked, crumble bacon and add to rice, along with cooked onion. Add salt, pepper and garlic powder to taste.

    When squash is tender, stuff with rice mixture and top with shredded cheese. Run in oven until cheese is melted.
     
  2. john catfish young

    john catfish young New Member

    Messages:
    3,070
    State:
    Kentucky
    That sounds really good deb....thanks. I've had such an abundance of zuch's this year...always looking for new things to do with them.

    This year I have been slicing the zucchinni in half length ways and scooping out the seeds and making the hole fairly large and stuffing with my favorite meatloaf recipe. Topped with a brown sugar glaze...Yum...Yum! Cooked on 350 degrees for about an hour. I make a slice in one end so the excess grease can escape and they've been really good!:wink:
     

  3. PaCatfishHunter

    PaCatfishHunter New Member

    Messages:
    345
    State:
    Greensburg, PA
    That sounds real good. Thanks for sharing
     
  4. boswifedeb

    boswifedeb USCA Jailhouse Lawyer

    Messages:
    13,680
    State:
    Tennessee
    Name:
    Debbie
    John, I gotta remember that one!!
     
  5. DLB-in-GR

    DLB-in-GR New Member

    Messages:
    490
    State:
    MI
    Thanks for this recipe, I tried it and it turned out great. A good way to use some of the ones that get a little large for frying, but not too large to toss away.
     
  6. gonefishing

    gonefishing New Member

    Messages:
    157
    State:
    Near Monroe LA
    Thanks for the recipe i will give it a try tonight.
     
  7. sattv

    sattv New Member

    Messages:
    252
    State:
    Nebraska
    I stuff the large ones with Italian sausage...remember PORK FAT RULES !!!