Smokey's beetroot and zucchini vegetables

Ingredients for 2 servings:

• 2 medium-sized zucchini, approx. 350-400 g
• 2 m.-large beetroot, steamed, approx. 300 g
• 50 g bacon, diced
• 25 g porcini mushrooms, dried
• 1 small chili pepper(s), chopped
• 2 clove(s) garlic, chopped
• 1 small onion(s), chopped
• 1 tsp rosemary, very finely chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 tbsp basil, chopped
• 125 g cream cheese, with pepper
• 100 g crème fraîche
• some white wine
• e.g. milk, for dilution
• Pepper, from the mill
• Salt
• Oil, for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Suitable for SiS, also impresses with its great color

Soak the porcini mushrooms in warm water for at least 30 minutes, then rinse thoroughly, dry, and chop finely. Cut the zucchini into bite-sized cubes of about 2 cm. Cut the beetroot into 1/2 cm cubes. Vacuum-packed beetroot is ideal for this preparation; jarred beetroot is not suitable. Combine the zucchini, diced bacon, and beetroot, then place in a greased dish. In a bowl, mix the other ingredients well, season with pepper and salt, and pour evenly over the zucchini. If the mixture is too thick, thin with a little milk or white wine. It shouldn’t be too runny, however, as it will become even thinner during cooking. Cook in the center of an oven preheated to 200 degrees Celsius for about 20 minutes, stirring everything once or twice. Serve with roasted chicken breast.