For 2 servings

2 zucchini
40g dates
1 lemon
30g toasted almonds
3 sprigs parsley
200g fresh goat cheese
8 small cherry tomatoes
salt

200g port wine

4 slices of bacon

1 packet of baking soda (to clean the pan)

Cut the zucchini in half, remove the seeds and roast them on the cut side in a coated pan without fat over medium heat until golden brown. Take them out and season with salt.

Grate the lemon zest and squeeze the lemon. Dice the dates.

Marinate the dates in the lemon juice and zest.

Preheat the oven to 200 degrees.

Chop the almonds and parsley. Mix almonds, parsley, cream cheese, dates and some of the marinade. Taste and add more marinade if necessary.

Fill the zucchini with the mixture. Halve the cherry tomatoes, place them on top of the filling and bake in the oven for about 15 minutes.

Put the port wine in a small saucepan and reduce it to a caramel-like consistency, about 30g.

Fry the bacon until crisp and drain on paper towels. Break the bacon into pieces.

Spread some port wine caramel on plates, place the zucchini on top and top with the bacon.

Tip

If the pan is not easy to clean, put 1/2 bag of baking soda in with some water. This works wonders.