Provençal Stuffed Zucchini

Name: Provençal Stuffed Zucchini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 meaty slices of bacon, minced; 118 milliliters chopped basil; 85 grams 1/2 cup chopped Calamata olives; 118 milliliters fine dry bread crumbs; 454 grams eggplant, cut into 1/4-inch dice; 3 garlic cloves, minced; 454 grams ground pork; 1 Tbsp extra-virgin olive oil; 1 large onion, finely chopped; 118 milliliters freshly grated Parmesan cheese; 1 large red bell pepper, cut into 1/4-inch dice; 8 servings Salt and freshly ground pepper; 59 milliliters chopped sun-dried tomatoes; 2 teaspoons thyme; 2 kilograms round zucchini each)

You can never have too many main course recipes, so give Provençal Stuffed Zucchini a try. This recipe serves 8. One serving contains 340 calories, 18g of protein, and 22g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of meaty of bacon, olive oil, calamatan olives, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

Cut a thin slice off the tops of the zucchini and reserve. Using a small spoon, scoop out the flesh and finely chop it. Season the zucchini cups with salt and pepper and turn upside down to drain for 15 minutes. Set the cups right side up on a baking sheet and bake for 20 minutes.

Ingredients you will need

Salt And Pepper