Name: Stuffed dumpling zucchini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 2 pieces Egg; 1 pinch Black pepper; 1 piece Spring onion; 75 g Cauliflower (rice); 65 g Bacon cubes; 1 piece Bolcourgette

Chicken egg

Pork

Simone van der Koelen

Dinner

Paleo

Keto

Stuffed dumpling zucchini

 Preheat the oven to 180 degrees Celsius (hot air). Bring a large pot of water to a boil (where the bulbous courgettes fit). 

 Cut a cap from the courgettes and spoon out the inside. (this is very easy with a melon scoop). Cook the dumpling courgettes for 4-5 minutes. Remove from the pan and turn upside down so that they can cool and as much water as possible runs out. 

 Meanwhile, fry the bacon in a frying pan. Cut the spring onions into thin rings. 

 Beat the eggs in a bowl and stir in the cauliflower rice, spring onions, bacon and a pinch of pepper. 

 Place the dumplings in an oven dish and spread the egg mixture over it. 

 Bake the courgettes in the middle of the oven for 20-25 minutes. 

Stuffed dumpling zucchini

Stuffed dumpling zucchini

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Macros(per serving)

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