Filled zucchini with leaf spinach, bacon strips, shallots and mozzarella

Name: Filled zucchini with leaf spinach, bacon strips, shallots and mozzarella
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Baby Spinach; 1 TABLESPOON Oil; 2 medium zucchini; 2 Shallots; 50 g smoked streaky bacon in strips; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 125 g Mozzarella cheese; 1 l hot vegetable stock

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Baby Spinach
1 TABLESPOON Oil
2 medium zucchini
2 Shallots
50 g smoked streaky bacon in strips
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
125 g Mozzarella cheese
1 l hot vegetable stock

Directions

1
Wash spinach, clean if necessary, blanch in boiling water for about 1 minute. Take out the spinach, rinse in ice water, squeeze out. Wash and clean the zucchini, cut in half lengthwise. Remove the seeds and some of the flesh with a spoon. Heat the oil in a roasting pan, fry the zucchini for 3-4 minutes, season with salt and pepper, remove
2
Peel and finely dice the shallots. Fry bacon strips in a pan without fat at medium heat for 3-4 minutes, add shallots, fry for another 2 minutes. Add spinach, season with salt, pepper and nutmeg, remove from heat
3
Fill the spinach into the zucchini and place in the roaster. Cut the mozzarella into slices and spread over the zucchini. Spread the cut out flesh around the stuffed courgettes. Pour on the broth. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes