Stuffed Summer – Zucchini
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 large zucchini
- 1 red pepper (s)
- 5 mushrooms, fresh
- 150 g bacon (pork belly)
- 1 onion (s)
- 1 camembert (s), or /2 brie
- 1 egg (s)
- Oil,
- salt and pepper
- 1 cup cream
- 200 ml wine
- 50 ml water
- 0.5 ½ cube vegetable stock, or 1 teaspoon powder
- 2 tablespoon sunflower seeds
- 1 teaspoon rosemary, dried or fresh, chopped
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and cut into slices about 5 cm wide. With a spoon, scrape out the core casing so far that you cannot look through it yet. Place the slices in a baking dish.
- Finely dice the onion. Finely dice the pork belly and fry in a pan together with the sunflower seeds in oil until crispy. Clean and finely dice the peppers, do the same with the mushrooms.
- Mix the vegetables and pork belly in a pan. Using a knife made slippery with hot water, cut the camembert into cubes and stir into the mixture. Add egg, season with salt, pepper and rosemary.
- Spread the mixture evenly over the zucchini.
- In the bacon pan, bring the water to the boil with the vegetable stock cube, add the wine and pour on the cream. Simmer for a while and pour over the zucchini. Bake everything in the oven at 180 degrees for 30 minutes.
- Rice or risotto balls go well with it.
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