Stuffed Zucchini with Soy

Ingredients

• Harissa
• 400 g red bell peppers (2 red bell peppers)
• 800 g small zucchini (4 small zucchini)
• 100 g soy granules
• 300 ml classic vegetable broth
• 1 small red onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 240 g spicy pizza tomatoes (canned; drained weight)
• 50 ml orange juice
• 1 tbsp Tomato Paste
• Salt
• Pepper
• 50 g mixed herbs (frozen)
• 125 g mozzarella (9% fat)

Instructions

1. 1.

   Line a baking sheet with parchment paper. Cut the bell peppers in half, remove seeds, wash and place skin side up on the sheet.

2. 2.

   Roast in a preheated oven at 200 °C (convection 180 °C, gas: level 3) until the skins blister and turn black. Remove, place in a large freezer bag, seal well and let cool.

3. 3.

   Wash and trim the zucchini, cut lengthwise into halves. Scoop out the flesh with a teaspoon and finely dice; set aside the hollowed halves.

4. 4.

   Boil the soy granules in vegetable broth, let them absorb for 10 minutes, then strain through a sieve.

5. 5.

   Peel and finely chop the onion and garlic. Sauté in hot oil in a pot until fragrant.

6. 6.

   Add the zucchini cubes, soy granules, pizza tomatoes, orange juice and tomato paste. Stir and bring to a boil. Season with salt, pepper and herbs.

7. 7.

   Place the hollowed zucchini halves into a large baking dish and fill them with the soy mixture. Spread any remaining filling around the dish.

8. 8.

   Drain the mozzarella, cut into small pieces and scatter over the zucchini. Bake in the preheated oven at 200 °C (convection 180 °C, gas: level 3) for about 30 minutes until golden.

9. 9.

   Meanwhile, take the peppers from the freezer bag, quarter them and peel off the skins.

10. 10.

    Insert a toothpick through each pepper quarter like a sail into the stuffed zucchini and serve immediately.