4 large onions, chopped
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
2 teaspoons paprika
1 teaspoon paprika powder
2 teaspoons olive oil
7 cloves garlic, chopped
1 1/2 tablespoons olive oil
1 1/2 tablespoons honey
1/2 teaspoon dried lavender
3/4 teaspoon salt
3/4 teaspoon dried oregano
3 (1 ounce) squares bacon, cut into 1/2 inch strips
1 (2 pound) can tomato sauce
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon chicken bouillon granules
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage (optional)
1/3 cup chopped fresh parsley
Place onions and garlic powder in a medium bowl. Stir in basil, salt and oregano, paprika, olive oil, honey, lavender, salt, oregano, paprika and olive oil until well blended. Cover bowl and marinate in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Stuff squash with a spoon or fork into 1/8 inch thick slices. Arrange slices in a single layer on the bottom of a greased 9x13 inch baking dish. Dust with bacon slices, tomato sauce, salt, oregano, paprika and olive oil.
Bake 15 minutes, or until squash is tender. Serve warm.
Garnish with 1/4 cup the bacon and tomato sauce. Top with half the tomato mixture, 1 cup lemon juice, remaining bacon, tomato sauce and garnish with remaining tomato mixture.
This is a great stuffed cheese - it was a huge hit- my house was really stuffed up pretty much the first day. I had a total of 8 hours, so it was pretty quick to prepare. I used the whole can of tomatoes, drained the juice, and/or canned tomatoes, since I didn't have much left over. I also threw in some zucchini, squash, or shrimp as an afterthought, depending on what I had on hand. Next time, I might try tossing in some mozzarella cheese or shreds of bacon, since some of the boys don't like cream cheese.
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