Stuffed Zucchini

Ingredients:

1 large zucchini

2 Tbsp coconut oil

1 medium tomato, diced

1 Japanese eggplant, thinly sliced

1 large onion, chopped

2 cloves garlic, minced

4 oz nitrate-free turkey bacon, cut into narrow strips

2 oz goat cheese

fresh basil

fresh rosemary

salt and pepper to taste

Method:

1. Preheat oven to 375 F

2. Cut zucchini lengthwise and hollow out the center. Chop pieces removed and set aside.

3. Place zucchini in baking pan. Add 1 cup of water and cover with foil. Roast in oven 45 minutes or until zucchini is tender to fork.

4. Meanwhile, place oil in frying pan on high heat and toast garlic until just starting to turn brown. 

5. Turn down heat one notch and fry onions. 

6. When onions just start to turn, add in bacon. Fry a couple minutes longer. 

7, Add eggplant, tomato, spices, herbs and fry until eggplant shows softening. 

8. Take pan off heat and stir in goat cheese. 

9. When zucchini boats are ready, bail the water and stuff them. 

10. Bake 10 - 15 minutes longer uncovered. 

11. Enjoy.