Zucchini parmigiana with basil tofu cream

Ingredients

For 1 serving

• Zucchini300 g
• Tofu200 g
• Tomato passata150 g
• Nutritional yeast12 g
• Basil8 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Potatoes150 g
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: June – September

Method

1. Heat the fan oven to 200 °C. Wash the potatoes, cut them into wedges with the skin on, toss with half the oil and a pinch of salt and roast them on a lined tray for 35–40 minutes, turning halfway, until golden and tender.
2. Meanwhile wash and trim the courgettes and slice them lengthways about 4 mm thick; grill them on a very hot griddle for 2 minutes per side, until they have golden stripes, and salt lightly.
3. Meanwhile heat the remaining oil in a small pan over a medium heat with the crushed garlic for 1 minute, add the passata and a pinch of salt and simmer for 10 minutes over a low heat, until thickened; remove the garlic.
4. Blend the tofu with half the nutritional yeast, the basil (keep a few leaves), a pinch of salt, some black pepper and a splash of water until smooth and spreadable.
5. In a baking dish layer sauce, courgettes, tofu cream and a few basil leaves; finish with sauce and the remaining nutritional yeast and bake next to the potatoes for 20 minutes, until golden on top and bubbling at the edges.
6. Let the parmigiana rest for 5 minutes so it firms up, and serve with the potatoes.