Ingredients

• zucchinis - 3
• onion - 1 (chopped)
• chestnut mushrooms - 5 cups (400g) (sliced)
• coconut oil - 1 tsp.
• garden peas (frozen) - 3 cups (450g)
• vegetable stock tablet - 1
• hot water - ⅔ cup (150ml)
• bacon - 5 oz. (140g) (cut into pieces)
• soy cooking cream - ½ cup (120ml)

Preparation Instructions

1. Wash and spiralize the zucchinis, then set aside.

2. Heat the oil in a frying pan and fry the chopped onion for 2 minutes. Then add the garden peas and cook for another 2 minutes. Crumble in the bouillon tablet and add the hot water. Bring to a boil and cook the garden peas for 4 minutes until done.

3. Heat another dry frying pan and fry the bacon for 5 minutes, increase the heat and add the sliced mushrooms, cook for another 5 minutes.

4. Take the garden peas from the heat and stir in the cream. Puree with the hand blender into a smooth sauce, then return to the pan. Season with pepper and salt. Add the zucchini to the sauce and heat up for 2-3 minutes.

5. To serve, divide the zucchini between plates and top with the ham and mushrooms.