PORTIONS: 4
INGREDIENTS
4 zucchini, washed, cut in ½ length wise
8 oz. bacon cut thin sideway.
1 ½ cups diced onions
2 chopped garlic cloves
1/3 cup diced red peppers
2 tbsp. chopped parsley
½ tsp. salt
3 tbsp. bread crumbs
2 ½ oz. grated mozzarella cheese
3 oz. grated Roman or Parmesan cheese
3 slices cheddar cheese, cut in strips length wise
3 slices mozzarella cheese, cut in strips length wise
PREPARATION
With an spoon remove the pulp of the center of the zucchini. Making the shape of a canoe. Save the pulp and chop.
In a hot pan, place the bacon and cook it until crispy.
Add onions, garlic and cook.
Add zucchini, peppers, salt, parsley, cook for a minute.
Add bread crumbs, grated mozzarella and Parmesan cheese.
Stuff the zucchini with the mix.
Decorate the top with the strips of cheddar and mozzarella cheese interchanging colors.
Preheat the oven a at 425° F - 220° C.
Cook for about 12 minutes. Zucchinis should be cooked al dente.
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