Stuffed Zucchini

Rinse the zucchini, but do not peel – only if the skin is already very firm. Cut lengthwise into two halves and scrape out the seeds and the fluffy inside with a spoon. 2.

Blanch the halves for 10 to 15 minutes in boiling hot, lightly salted water. Drain and place in a buttered gratin dish, opening facing up, cover with aluminum foil and place in 180 degree oven for 15 min.

3. cook long grain rice in salted water until just tender. While the long grain rice is cooking, remove the skin from the onion, chop or dice. Cut bacon into thin strips. Sauté with the onion cubes in 50 g butter until the onions are translucent. Add sliced mushrooms. 4.

Rinse the long grain rice briefly after it has cooled down, drain it briefly and mix it with 50 g of butter into the onion-pizza-bacon mixture, season heartily with salt and freshly ground pepper and cook everything together for 5-10 min at a low temperature, stirring occasionally.

Beat the eggs in a small baking bowl, season with salt and freshly ground pepper and bake 2 or 3 small omelettes with the remaining butter. Roll up the omelets and cut them into 1 cm wide strips.

Mix the strips with the parsley into the long grain rice, mushroom, bacon and onion mixture.

Fill the melange into the hot zucchini halves, sprinkle with parmesan, place under the broiler for 2-3 minutes and cook.

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