Stuffed zucchini with bacon cap

Ingredients for 2 servings:

• 2 medium-sized zucchini, approx. 400 g
• 400 g minced meat
• 1 egg(s)
• 4 slices of breakfast bacon
• 400 g tomatoes
• 1 red bell pepper(s)
• 1 m.-sized onion(s)
• 1 tsp thyme, dried
• 1 clove(s) garlic
• 1 tbsp tomato paste
• salt and pepper
• some oil (rapeseed oil) or olive oil
• optionally grated cheese, approx. 50 – 100 g
• Sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the zucchini, trim off the ends, and halve them. Scoop out the insides with a spoon (chop them and save them for the filling), creating a large hollow for the filling. Peel and finely dice the onion and garlic clove, trim and dice the tomatoes and bell peppers. Knead the minced meat, half of the onions, the zucchini insides, the egg, and half of the thyme together well. Season generously with salt and pepper. Fill the zucchini halves with the meat mixture, press down firmly, and cover each with a slice of bacon. Sauté the remaining onions and garlic in the hot oil. Add the tomatoes and diced bell peppers and sauté briefly. Stir in the tomato paste and the remaining thyme, and season to taste with salt, pepper, and a little sugar. Transfer the braised vegetables to a greased baking dish, place the zucchini on top, and press them in slightly (cut side down but still above the vegetables). Sprinkle with grated cheese to taste. Bake in a preheated oven (200°C, fan oven 180°C) for about 30 minutes. Serve with rice, a green or mixed salad, and Pinot Gris.