Stuffed summer zucchini

Ingredients for 3 servings:

• 1 large zucchini
• 1 red bell pepper(s)
• 5 mushrooms, fresh
• 150 g bacon (belly bacon)
• 1 onion(s)
• 1 Camembert(s) or 1/2 Brie
• 1 egg(s)
• oil,
• salt and pepper
• 1 cup of cream
• 200 ml wine
• 50 ml water
• ½ cube vegetable stock, or 1 tsp powder
• 2 tbsp sunflower seeds
• 1 tsp rosemary, dried or fresh, chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the zucchini and cut into slices about 5 cm wide. Use a spoon to scrape out the core so that you can’t see through it. Place the slices in a baking dish. Finely dice the onion. Finely dice the bacon and fry in a pan with the sunflower seeds in oil until crispy. Clean and finely dice the bell pepper, and do the same with the mushrooms. Mix the vegetables and bacon in a pan. Dice the Camembert using a knife softened with hot water and stir into the mixture. Add the egg, season with salt, pepper, and rosemary. Spread the mixture evenly over the zucchini. Bring the water with the vegetable stock cube to a boil in the bacon pan, add the wine, and pour in the cream. Simmer for a while and then pour it over the zucchini. Bake everything in the oven at 180°C for 30 minutes. Serve with rice or risotto balls.