Zucchini stuffed with tofu, olives and capers

Ingredients

For 1 serving

• Zucchini350 g
• Tofu150 g
• Green olives8
• Capers8 g
• Breadcrumbs20 g
• Cherry tomatoes80 g
• Extra virgin olive oil1 tablespoon
• Dried oregano1 pinch
• Saltto taste

Contains: gluten, soy,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Wash and trim the courgettes, halve them lengthways and scoop out the flesh with a teaspoon, leaving a rim about 5 mm thick; chop the flesh.
2. Drain the tofu, pat it dry with kitchen paper and crumble it with your fingers. Pit the green olives and chop them with the rinsed capers; wash the cherry tomatoes and chop them.
3. In a bowl mix the tofu, courgette flesh, olives, capers, tomatoes, half the breadcrumbs, dried oregano, a pinch of salt and half the oil.
4. Lightly salt the inside of the courgettes, fill them and arrange them in a baking dish; sprinkle with the remaining breadcrumbs and drizzle with the remaining oil.
5. Bake at 200 °C for 25 minutes, until the courgettes are tender when pierced and the top is golden and crisp.