For this meal, we are going to use bacon as a sidekick. Both the zucchini appetizer and the pork tenderloin hot dish will keep them juicy and give them extra flavor. And what a tasty crust!
Bacon-wrapped vegetables always stay juicy and the crust looks amazing! All you need to do is gently coat quarters of zucchini with a delicious garlic and sour cream sauce and wrap in thin slices of delicious bacon. The oven does the rest for you!
To cook bacon-wrapped zucchini for 4 servings you need:
1 package of bacon
2 medium sized zucchini (300-400 g)
4 tbsp. 20-25% sour cream (60g)
4 garlic cloves (20 g)
2 sprigs of dill (10 g)
salt, freshly ground black pepper
Preheat oven to 200°C. Line a baking tray with parchment. Cut each zucchini lengthwise into four pieces.
For the sauce, peel the garlic and finely chop it. Finely chop the dill. Mix the sour cream, herbs and garlic with salt and pepper.
Coat each quarter of the zucchini with the sauce and wrap with overlapping slices of bacon (you can prick with toothpicks).
Place on the prepared tray, brush the sauce on top and bake until golden brown, 15-20 minutes.
You can bake any vegetables in this way: aubergines, courgettes, sweet peppers, red onions, yams, celery, potatoes, carrots. However, starchy, firm vegetables should be lightly boiled or baked before wrapping in bacon.