- 2 small round zucchini
- 250 gram ricotta
- 150 gram smoked bacon lardons
- about 10 green pitted olives
- 2 tablespoons pine nuts
- about 6 sun-dried tomatoes
- about 8 basil leaves
- pepper and salt to taste
- 1 small mozzarella
Kitchen equipment needed
- cutting board & chef’s knife
- large pan with lid (optional: colander that fits inside)
- medium-sized skillet
- medium-sized bowl
- oven tray lined with parchment paper
Preparation — 20 minutes
Rinse the zucchini and cut off the top, use a spoon to remove the inside. You can cook them in boiling water for about 10 minutes, or steam them. You can easily use a colander and a small layer of water in the pan. Place the zucchini cut side down in the colander, put the lid on and steam them for about 10 minutes.
Meanwhile roast the pine nuts in a dry skillet. Transfer them to a medium-sized pan and cook the bacon in the same skillet until they’re crispy. Divide the mozzarella into small pieces and set aside. Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and line an oven tray with parchment paper.
Finishing the stuffed zucchini with ricotta and bacon — 20 minutes
Finely chop the sun-dried tomatoes and olives and combine them with half of the pine nuts, ricotta and . bacon including the fat. Coarsely chop the basil leaves and add them too. Drizzle the pre-cooked zucchini with pepper, salt and some oil of the sun-dried tomatoes.
Fill the zucchini with the ricotta mixture and finish with mozzarella cubes. Bake in the oven for about 10 minutes, or until the cheese is beautiful golden brown. Finish with the rest of the pine nuts and optionally more basil. Enjoy!