Ingredients For the stuffed zucchini 1 large zucchini
¼ shallot, chopped (or onion)
Bit of butter
4 pieces shortcut bacon
½ tbsp sour cream
Bit of salt (optional)
¼ tsp curry powder, or according to your taste
¼ tsp thyme
½ Roma tomato
For the spinach patties Pkt of frozen spinach, thawed
1 - 2 egg whites -depending on size of eggs
¼ cup shallots, diced finely
Bit of salt
½ cup bread crumbs
½ cup grated cheese
½ tsp garlic powder
Method For the zucchini
Cut the zucchini in half lengthways but leave the ends on.
Scoop out most of the flesh with a spoon, but leave a small edge of zucchini around the sides so that you can fill it and it stays rigid.
Cut the flesh up into small pieces, and add the sour cream.
Cook the shallots for a minute or so, and then add the chopped bacon.
Add the curry powder and salt.
Cook till the onions are cooked and the bacon is brown.
Preheat the oven to 160° fan forced.
Add the thyme -this can be 1 tsp of fresh thyme leaves, but I used the dried one.
Cut the seeds and liquid out of the tomato and chop finely.
Add the bacon and onion mix to all the other ingredients, and mix.
Grate some Parmesan and add to the mix.
Put the zucchinis on a baking dish lined with baking paper.
Push the mixture into the zucchinis, pressing down quite firmly.
Add more of the freshly grated Parmesan on the top, plus some grated black pepper.
Bake for about 30 minutes.
Meanwhile make the spinach patties.
For the spinach patties
Thoroughly squeeze out all the liquid from the chopped spinach.
Mix all the ingredients together.
I made them earlier and then put the mixture in the fridge for a while.
Shape into large patties and, in the same frypan as you cooked the bacon and onion in, cook these - there should be enough oil left over in the pan.
Cook them about 5 minutes each side or until they are brown and firm.