Chicken Hearts with Zucchini and Bacon

Cut bacon (60 g) and zucchini (120 g) into small pieces, and trim chicken hearts (150 g) if needed. First fry the bacon for 5 minutes so it renders some fat and becomes more browned.

Add the hearts, table salt (3 g), and black pepper (1 g), then stew for about 10 minutes until they are almost cooked through. After that add the zucchini (120 g) and cook for another 5 minutes until the vegetables soften slightly but still keep their shape.