Round zucchini stuffed with tofu, cherry tomatoes and basil

Ingredients

For 1 serving

• Zucchini350 g
• Tofu200 g
• Cherry tomatoes100 g
• Nutritional yeast10 g
• Rice flour15 g
• Basil6 g
• Garlic1 clove
• Extra virgin olive oil8 g
• Potatoes120 g
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: June – September

Method

1. Heat the oven to 190 °C (conventional) and line a baking tray with baking paper. Wash, peel and cut the potatoes into roughly 2 cm cubes; toss with half the oil and a pinch of salt.
2. Wash the round courgettes, slice off the tops and hollow them out with a teaspoon, leaving a wall about half a centimetre thick; keep the flesh and chop it. Lightly salt the insides and turn them upside down to drain.
3. Heat the remaining oil in a frying pan over a medium heat with the crushed garlic and sauté the courgette flesh for 4–5 minutes, until dry and soft; remove the garlic.
4. In a bowl crumble the tofu with your fingers and mix it with the sautéed flesh, the cherry tomatoes washed and chopped, torn basil, nutritional yeast, salt and black pepper.
5. Fill the courgettes, pressing the stuffing in well, dust the tops with the rice flour and set the lids alongside; arrange them on the tray with the potatoes.
6. Bake for 30 minutes, turning the potatoes halfway, until the courgettes are tender when pierced, the filling is golden and the potatoes are crisp.