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Zucchini filled with risotto from the oven
Tasty is really not difficult. With the riso and zucchini from the oven you make a delicious carbonara.
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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Bring a generous pot of water to the boil.
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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.
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Meanwhile, wash the courgettes. Halve the courgettes in the length and hollow out with a spoon.
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Slice the comminuted pulp fine and drain in a colander. Place the courgettes on a baking sheet covered with parchment paper.
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Heat a frying pan without oil or butter and fry the bacon in 5 min. Golden brown and crispy. Drain on kitchen paper.
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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).
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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.
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Remove the pan from the heat.
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Spoon the bacon, zucchini, the riso and cheese through the sauce. Season with pepper and salt.
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Spread over the hollowed courgettes and bake in the middle of the oven for 20 minutes until golden brown.
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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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