Roman Zucchini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g bacon, diced
- 10 ml olive oil
- 1 onion (s), chopped
- 1 clove (s) garlic, chopped
- 500 g tomato (s), very juicy
- 1 tablespoon oregano, chopped
- 2 tablespoon parsley, chopped
- 1 tablespoon chives, chopped
- salt
- 60 g cream
- 500 g zucchini, small ones
- 2 tablespoon breadcrumbs
- 40 g parmesan cheese
- 60 g cream
Print Recipe
Pin Recipe Instructions
- Fry the bacon. Add onions and garlic to the bacon. Peel and roughly chop tomatoes. Season with oregano, salt and pepper. Add the cream. Let simmer until a thick sauce is formed.
- Cut the ends off the zucchinis, cut in half lengthways and sprinkle with salt.
- Mix breadcrumbs, parsley, chives, (if necessary also dill), parmesan and cream to a thick mass.
- Put the tomato sauce in a baking dish, place the zucchini on top. Spread the mixture on the zucchini halves. Baked in the oven at 225-250 ° C for about 20-25 minutes.
- Fresh baguette goes very well with it.
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