Zucchini filled with risotto from the oven

Name: zucchini filled with risotto from the oven
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 200 g riso pasta; 4 zucchini; 200 g organic bacon strips; 30 g unsalted butter; 30 g wheat flour; 250 ml semi skimmed milk; 150 g grated cheese for oven gratin

Tasty is really not difficult. With the riso and zucchini from the oven you make a delicious carbonara.

Ingredients

Kitchen Stuff

1 piece of baking paper or aluminum foil (à 40 x 30 cm)
1 whisk

Directions

Preheat the oven to 190 ° C.
Bring a generous pot of water to the boil.
When the water boils, add the riso and possibly some salt and cook for 11 minutes until al dente. Drain and rinse cold under running water.
Meanwhile, wash the courgettes. 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 the whisk until a thick sauce.
Remove the pan from the heat.
Spoon the bacon, zucchini, the riso and cheese through the sauce. Season with pepper and salt.
Spread over the hollowed courgettes and bake in the middle of the oven for 20 minutes until golden brown.
Divide the courgettes over the plates and serve.

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Nutrition

630Calories

Sodium0% DV1.040mg

Fat43% DV28g

Protein64% DV32g

Carbs20% DV60g

Fiber16% DV4g

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