8 Ball Zucchini

Awhile ago, I saw this recipe on Foodgawker. I love zucchini and thought it sounded simple enough. The key thing was that I had never seen 8 ball zucchini anywhere. Well I have had the recipe sitting in my to try pile. Last week at the farmers market, I saw ball zucchini!!! I was flipping out. I knew I had all the other ingredients to make this dish. Tonight was the night!!

It was very simple to make. Prep was the longest thing but well worth it. These were to die for. I did add some extra bacon to them but wow I am impressed and will definitely have these again! Especially now that I know were I can find them. If you like zucchini and even if you don't love it TRY THIS! Check out the recipe below taken from http://www.soupbelly.com

2-3 ball zucchini

3 slices bacon (I did about 6)

1 tomato, peeled and chopped

1/2 medium onion, chopped

3/4 cup grated sharp cheddar cheese

1/2 cup Italian seasoned bread crumbs

1/2 to 1 cup chicken stock

Salt and Pepper

Preheat oven to 375 degrees.

Slice the tops off each zucchini. Set aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp. Chop the tomato and onion and set aside.

Cut the bacon crosswise into 1/4” pieces. Add to skillet over medium-high heat and cook until bacon has browned and rendered most of its fat. Add the reserved zucchini pulp, tomato and onion and cook for 4-5 minutes. Remove pan from heat and add bread crumbs and 2/3 of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired.

Stuff each hollowed zucchini with mixture. Place in a shallow baking dish or pan and add chicken stock to a depth of about 1/4 inch.

Place the pan in the oven and cook for 20 minutes. Remove from oven and add remaining cheese to top of each zucchini. Place the reserved zucchini tops in the stock. Return to oven and cook for 20 more minutes or until the zucchini is tender.