Roman zucchini

Ingredients for 4 servings:

• 50 g bacon, diced
• 10 ml olive oil
• 1 onion(s), chopped
• 1 garlic clove(s), chopped
• 500 g tomatoes, very juicy
• 1 tbsp oregano, chopped
• 2 tbsp parsley, chopped
• 1 tbsp chives, chopped
• Salt
• 60 g cream
• 500 g zucchini, small
• 2 tbsp breadcrumbs
• 40 g Parmesan
• 60 g cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Zucchini in tomato sauce, lightly baked

Fry the bacon. Add the onions and garlic to the bacon. Peel the tomatoes and roughly chop them. Season with oregano, salt, and pepper. Add the cream. Simmer until a thick sauce forms. Trim the ends of the zucchini, halve them lengthwise, and sprinkle with salt. Mix the breadcrumbs, parsley, chives (or dill if desired), Parmesan cheese, and cream until thickened. Pour the tomato sauce into a baking dish, place the zucchini on top, and spread the mixture over the zucchini halves. Bake in the oven at 225-250°C for about 20-25 minutes. Fresh baguette goes well with this.