Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Spread the mixture evenly over the zucchini.
5. 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.
6. Rice or risotto balls go well with it.