Easy

Olive oil

tablespoons

Onion

Ricotta

Turkey bacon

Round zucchini

unit

Zucchini stuffed with bacon and ricotta

Wash the zucchinis and cut off the top part, about 3 cm from the stem. Steam them.

Peel and chop the onion and bacon slices. Once your zucchinis are cooked, place them in an ovenproof dish and hollow them out. In a frying pan with olive oil, brown the onion and bacon.

Add the ricotta and zucchini flesh and mix. Preheat oven to 180°C. Pour the mixture into the zucchini and bake for 30 minutes.

Easy

45 min

Light

French

Lunch

Main course

White meat

Child

Ambassador

Servings

2

Nutrition

/ per serving

Directions

Step #1

Step #2

Step #3

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