Baked zucchini stuffed with chickpeas and tofu

Ingredients

For 1 serving

• Zucchini2
• Cooked chickpeas100 g
• Tofu150 g
• Cherry tomatoes80 g
• Breadcrumbs10 g
• Basil4 g
• Extra virgin olive oil1 tablespoon
• Dried oregano1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

In season: June – September

Method

1. Heat the oven to 190 °C, conventional, and line a baking dish with baking paper. Wash and trim the courgettes, halve them lengthways and scoop them out with a teaspoon, leaving a border of about 5 mm; keep the flesh.
2. Chop the courgette flesh; mash the drained chickpeas with a fork, crumble the tofu with your fingers and dice the cherry tomatoes.
3. Heat half the oil in a pan over medium heat and fry the courgette flesh for 4 minutes, until its water has evaporated; add the chickpeas, tofu and tomatoes and cook for 3 minutes, then take off the heat and stir in the torn basil, salt and pepper.
4. Lightly salt the inside of the courgette boats, fill them with the mixture, pressing it down well, and place them in the dish.
5. Sprinkle with breadcrumbs and dried oregano and drizzle with the remaining oil.
6. Bake at 190 °C for 25 minutes, until the courgettes are fork-tender and the top is golden and crisp.