Stuffed Zucchini

For stuffed zucchini preheat the oven to 190 °C. Pour the soy granules with the vegetable soup and let it infuse for 5 minutes.

Cut the two zucchini in half and hollow out each side with a spoon, blanch briefly in a little boiling salted water. Finely chop the onion and fry in a little oil, add the chopped chili pepper and the pressed garlic and fry.

Roughly remove the seeds from the zucchini and cut into cubes, as well as the bell bell pepper and add to the soy granules in a bowl.

Add the sautéed onion, garlic and chili to the vegetable soy mixture and season with salt, pepper and the herbs. Stir in the egg.

Mix the mixture with half of the cheese and fill the zucchini halves with it. Place in a baking dish and sprinkle with the remaining cheese. Bake in the oven until the cheese is golden brown.

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