Smokey's stuffed zucchini with carrots and peas

Ingredients for 2 servings:

• 2 m.-large zucchini
• 2 medium-sized carrots, diced
• 2 tbsp peas (frozen)
• 2 clove(s) garlic, squeezed
• 50 g bacon, diced
• 1 tsp rosemary, finely chopped
• 200 g herb cream cheese
• 3 tbsp milk
• Salt and pepper from the mill
• Butter for the mold
• some broth for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

to get the zucchini glut under control…

Blanch the peas briefly in hot water. Cook the diced carrots until al dente. Halve the zucchini lengthwise and scrape out the seeds. In a bowl, combine the cream cheese and milk until slightly thinner. Fold in the garlic, rosemary, and diced bacon, and season with salt and pepper. Then add the carrots and peas and mix well. Place the zucchini halves in a buttered dish and fill with the mixture. Pour a little broth into the bottom of the dish and add the remaining filling. Bake in an oven preheated to 200°C (top/bottom heat) for about 20 minutes.