Mediterranean stuffed zucchini

Name: Mediterranean stuffed zucchini
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 200 g Corn semolina (polenta); 100 g dried tomatoes in oil; 75 g black olives, pitted; 1 collar Parsley; 2 green and yellow zucchini (approx. 300 g each); 7-10 Tbsp black pepper; 75 g grated parmesan cheese; 50 g Butter; 1 TEASPOON Instant vegetable stock; 2 TABLESPOONS Hazelnut kernels; 75 g diced bacon

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
2 TABLESPOONS Olive oil
200 g Corn semolina (polenta)
100 g dried tomatoes in oil
75 g black olives, pitted
1 collar Parsley
2 green and yellow zucchini (approx. 300 g each)
7-10 Tbsp black pepper
75 g grated parmesan cheese
50 g Butter
1 TEASPOON Instant vegetable stock
2 TABLESPOONS Hazelnut kernels
75 g diced bacon

Directions

1
Boil 1 litre of water with 1 teaspoon of salt and olive oil in a saucepan. Remove from heat and add polenta while stirring. Simmer at low heat for about 10 minutes while stirring. Put aside and let it simmer for another 10 minutes. Drain the tomatoes and olives. Cut tomatoes into strips, olives into slices.
2
Wash parsley, dab dry and cut into fine strips. Wash the zucchini, cut in half lengthwise and scrape out the fibrous inside with a spoon. Season zucchini with salt and pepper. Stir tomatoes, olives, half of the parsley and 50 g parmesan into the polenta. Place the zucchini in a large casserole dish or in the fat pan of the oven. Sprinkle with 25 g parmesan and place 25 g butter in flakes on top. Heat 300 ml of water, stir in broth. Pour stock into the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Chop the nuts. Heat 25 g butter in a pan and fry the bacon until crispy. Add the nuts and roast briefly.
3
Heat 300 ml of water, stir in broth. Pour stock into the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Chop the nuts. Heat 25 g butter in a pan and fry the bacon until crispy. Add the nuts and roast briefly. Mix in the remaining parsley. Remove the zucchini, sprinkle with the bacon-nut butter and serve immediately.