Stuffed zucchini with rosemary feta in bacon on a bed of vegetables

Ingredients for 1 servings:

• 1 small zucchini
• 1 tomato(s)
• 1 clove(s) garlic
• 1 small onion(s)
• 4 slices of bacon
• 50 g feta cheese
• 1 tsp olive oil
• rosemary
• salt and pepper

Instructions

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

Wash the zucchini, halve it, and lightly scoop out the insides. Dice the zucchini and place it in a small baking dish. Season the zucchini boats with salt and pepper. Chop 6-8 rosemary sprigs. Mash the feta and rosemary with a fork and fill the boats. Wrap the stuffed zucchini in bacon. Then remove the insides from the tomato, dice them, and add them to the dish. Slice the onion into rings, finely dice the garlic, and spread it over the tomatoes and zucchini with the olive oil. Season with salt and pepper. Place the zucchini boats on the bed of vegetables. Bake in the oven at 180°C for 30 minutes.