- 4 small round courgettes
- half goat cheese log
- about 150 gram smoked lardons
- 1 shallot
- 2 garlic cloves
- few sprigs of fresh sage
- small handful of grated cheese (preferably with a mild flavor like grated goat or sheep cheese)
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- small spoon
- oven dish
- medium-sized skillet
- wooden spoon
Preparation — 10 minutes
Rinse the zucchini, remove the tops and use a small spoon to scoop out the seeds.
Peel and finely chop the shallot and garlic cloves. Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the stuffed zucchini with goat cheese — 45 minutes
Cook the bacon in a medium-sized skillet, no need to add extra olive oil. After a few minutes, add the chopped shallot and garlic and sauté for a few more minutes.
Finely chop a handful of fresh sage and stir it into the bacon. Drizzle the zucchinis with a little olive oil, salt and pepper. Then divide a spoonful of the bacon over the zucchinis.
Then add a little grated cheese and then the rest of the bacon. Finish with the rest of the grated cheese and a slice of goat cheese.
Bake the zucchini in the oven for about half an hour, the exact time depends on the oven and the size of the zucchinis. Enjoy!