Stuffed Zucchinni

3 zucchinis
1/2 large onion, chopped fine
1 Tbsp olive oil
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh cilantro leaves
Freshly grated Parmesan cheese
Fresh cracked black pepper

1. Slice zucchini in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges.

2. Finely chop half a sweet onion. Chop up some smokey bacon. Add the curry powder... cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream.  Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.

3. Seed the tomato and then stir in the tomatoes. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with additional Parmesan.