Courgettes stuffed with tofu, sun-dried tomatoes and capers with roast potatoes

Ingredients

For 1 serving

• Zucchini250 g
• Tofu170 g
• Sun-dried tomatoes10 g
• Capers1 teaspoon
• Potatoes120 g
• Dried oregano1 teaspoon
• Rosemary2 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy, sulphites

In season: May – September

Method

1. Heat a fan oven to 200 °C. Peel the potatoes, cut them into thin wedges, toss them with half the oil, the rosemary and a pinch of salt and spread them on one side of a lined baking tray.
2. Wash the courgettes, halve them lengthways and scoop them out with a teaspoon, leaving a 5 mm rim; chop the scooped flesh.
3. Soak the sun-dried tomatoes in hot water for 5 minutes, squeeze and chop them; rinse the capers. Mash the tofu with a fork and mix it with the courgette flesh, sun-dried tomatoes, capers, oregano, salt and black pepper.
4. Fill the courgette boats with the stuffing, brush with the remaining oil and set them on the tray next to the potatoes.
5. Bake for 30–35 minutes, turning the potatoes halfway, until the courgettes are tender, the filling golden and the potatoes crisp.