6 red courgettes (medical tip: wash them before using. They can break skin)
1 large carrot, cut into 1/2 inch cubes
1 tablespoon oil
4 bay leaves
1 1/2 teaspoons Italian seasoning
4 cubes concentrated margarine
8 slices bacon (optional)
1 tablespoon fish sauce
1 egg
In a saucepan bring a large pot of water to a boil. Add carrot and saute over medium heat until tender but still to slightly brown. Drain and immediately carve carrot into bite size pieces. Heat oil in a saucepan over medium heat. Blend marinade with carrots, casings and remaining marinade and pour into a slow cooker. Cook 15 minutes at a time, stirring sauteing and blending until carrot is tender. Divide carrot piece into 4 portions. Gradually stir stuffing, bacon and fish sauce into broth. Return all carrots to broth and toss vegetables and begons. Return carrots to pan.
Stir in egg; simmer 3 hours, stirring occasionally. Serve warm and enjoy while dining.