Round zucchini stuffed with bacon

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Round zucchini stuffed with bacon

Round zucchini stuffed with bacon

Round zucchini stuffed with bacon
Round zucchini stuffed with bacon

Number of people


4 round courgettes

1 red pepper

2 tomatoes

2 onions

200 g smoked bacon

150 g mozzarella to cook

6 basil leaves + 4 for decoration

3 tablespoons of dry white wine

3 pinches of oregano

3 bay leaves

1 pinch of cumin


Coriander and curry


Olive oil

Preparation: 20 min
Cooking time: 15 min
Step 1
Slice the onions, cut the pepper and tomatoes into small cubes.
Step 2
Cut the top of the zucchini and with a spoon, dig inside. Preserve the flesh.
Step 3
In a frying pan, heat a little olive oil and pour in the onions, pepper, tomatoes, bacon and zucchini meat. Mix well.
Step 4
Add the wine, basil leaves, bay leaves cut in half, oregano, spices and pepper (it is not necessary to salt because the bacon provides enough salt).
Step 5
Simmer over low heat until the cooking juice has evaporated and then add 150 g of diced mozzarella cheese.
Step 6
Mix well and wait until the cheese has melted a little. Book.
Step 7
Oil an ovenproof dish and place the courgette shells on it.
Step 8
Fill them with the stuffing and spread the excess stuffing around.
Step 9
Cut the 50g of mozzarella into 4 squares and place one on each courgette "to fool them" and drizzle with olive oil.
Step 10
Put in a preheated oven at 180°C (thermostat 6) for about 45 minutes (check the cooking of the courgettes by inserting a knife tip into the shell).
Step 11
At the end of the oven, place a fresh basil leaf on the melted mozzarella cheese and serve with a green salad.
I add my grain of salt

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