Courgette stuffed with Bacon and Cheese

If you do not have a garden you are prone to receive surplus courgettes from your friends. It can get crowded in your veggie drawer.

I am looking for new ways to prepare them. But that gets harder year after year. The basic soups, zoodles and meat filled ones are so yesterday.

In an organic advertising flyer I found the idea for this recipe. But the ingredients had to be changed to my preferences. But that is a nice way to have a courgette.

Recipe for 1:

1 medium to small courgette, salt and pepper

Spring onion greens, parsley leaves, strong mountain cheese slice, Panchetta, 3 tsp creamy goat cheese, oil spray

Preheat the oven 180 C fan.

Use an oven proof dish. Cut 0,8 mm wide slices deep into the courgette without cutting through it. Season with salt and pepper.

Cut cheese, Panchetta and onion in stuffable pieces and stick them between the cuts. Top with goat cheese and spray with some oil. Bake fir 30 min.

I served it with Basmati rice and home made Ayvar.