Zucchini carbonara

Name: zucchini carbonara
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 200 g riso pasta; 4 zucchini; 200 g low fat smoked bacon strips; 30 g unsalted butter or margarine; 30 g wheat flour; 250 ml semi skimmed milk; 150 grated mature 30 cheese bag

Half courgettes, filled with riso, bacon strips, cheese and a creamy sauce.

Ingredients

Kitchen Stuff

1 baking paper
1 whisk

Directions

Preheat the oven to 190 ° C.
Cook the pasta al dente according to the instructions on the package, drain and allow to cool under cold running water.
Meanwhile, halve the courgettes in the length and hollow out with a spoon. Slice the comminuted pulp fine and drain in a colander.
Place the courgettes on a baking sheet covered with parchment paper.
Heat a frying pan without oil or butter and fry the bacon in 5 min. Golden brown and crispy. Drain on kitchen paper.
Meanwhile, melt the butter in a large pan and add the flour. Bake for 3 minutes while stirring until the mixture starts to color light brown (roux).
Add the milk little by little on low heat and bring to the boil. Cook in 3 min. Stirring with a whisk until a thick sauce. Take of the fire.
Spoon the bacon, zucchini, the pasta and cheese through the sauce. Season with pepper and salt.
Spread over the courgettes and bake until golden brown in the middle of the oven for about 20 minutes.