That's what I called my lunch.
I was given a rather large zucchini: about a thumb's length in diameter and a little over a span long and we had some bacon we needed to use quickly. I though about it and decided on the following.
I had about an inch of a bunch of shallots [the little onion things, you know]. It was about an inch in diameter. I chopped them finely [like fresh herbs] and added them to cheese in a bowl [no exact measurements, just two 5 finger lifts from bag to bowl] and stirred in 2 generous shakes of basil along with salt and pepper to taste. I mixed it thoroughly for an even distribution.
I sliced the zucchini in about 2-2&1/2 mil thickness lengthwise and lightly fried the bacon [which was lean bacon]. I soaked the zucchini in simmering water a short while to soften it so I could roll it; laid it out on a cutting board and layered the bacon and cheese mix on top. I rolled these and pushed a toothpick through the fleshy part of the zucchini [one on each side] to hold them together and, since I was only making 3, I put them in a deep pan and covered it with a lid. I left them on the stove top for the cheese to melt and, voila, zucchini cordon bleu.
I enjoyed them and found them quite filling, what do you think?
I was given a rather large zucchini: about a thumb's length in diameter and a little over a span long and we had some bacon we needed to use quickly. I though about it and decided on the following.
I had about an inch of a bunch of shallots [the little onion things, you know]. It was about an inch in diameter. I chopped them finely [like fresh herbs] and added them to cheese in a bowl [no exact measurements, just two 5 finger lifts from bag to bowl] and stirred in 2 generous shakes of basil along with salt and pepper to taste. I mixed it thoroughly for an even distribution.
I sliced the zucchini in about 2-2&1/2 mil thickness lengthwise and lightly fried the bacon [which was lean bacon]. I soaked the zucchini in simmering water a short while to soften it so I could roll it; laid it out on a cutting board and layered the bacon and cheese mix on top. I rolled these and pushed a toothpick through the fleshy part of the zucchini [one on each side] to hold them together and, since I was only making 3, I put them in a deep pan and covered it with a lid. I left them on the stove top for the cheese to melt and, voila, zucchini cordon bleu.
I enjoyed them and found them quite filling, what do you think?
