Stuffed Bacon and Cheese Zucchini with Pickled Tomato

You can never go wrong with bacon and cheese in a dish. Lardons have been used for great purposes especially in french cuisine. When you saute, grill, or bake a cubed piece of bacon it renders its fat bringing out a strong savory pork flavor whilst complimenting all the other added products. With that technique in mind, this dish has a wonderful flavor with the stuffed mouthwatering oven baked zucchini.

Stuffed Bacon and Cheese Zucchini with Pickled Tomato Recipe

Cream Cheese- 1/4 cup
Red Jalapeno- 1 piece, small diced
Scallions- 2 stems
Bacon Lardons- 1/4 cup
Zucchini- 1 piece, halved, deseeded
Parsley- 1 tablespoon, fine chopped
Pearl or Sunburst Tomatoes- 4 pieces, thinly sliced
Red Wine Vinegar- 1 Tablespoon
Salt and Pepper

Preparation for Zucchini
Preheat oven to 330 degrees. Half the zucchini and with a spoon scrape out the seeds creating room for your stuffing. Drizzle some oil on both sides and season.

Preparation for Stuffing
Microwave the cream cheese for ten seconds. mix in diced jalapenos, scallions, and bacon lardons. Season with a pinch of salt and pepper. With a spoon, place in the zucchini. Put the stuffed zucchini on a pan as well as the other unstuffed one and put in the oven for 30-40 minutes.

Preparation for Tomato Salad
slice tomatoes thinly and place in a small bowl with the red wine vinegar and a tablespoon of chopped scallions and parsley. place in the fridge for 30 minutes or until zucchini is cooked.

Final Preparation
Take the unstuffed baked zucchini and cut unabias(diagonally). This piece will be used to mount the stuffed zucchini and give it height on your dish. Take the tomato salad and plate it in a floral way overlapping each other. Voila!