John Myers
Ingredients for 2 servings:
- 2 zucchini (Rondini) or 3 normal zucchini
- 70 g soy granules (soy shreds)
- 1 small onion(s)
- 1 clove(s) garlic
- 200 g sheep’s cheese
- 2 tbsp parsley, frozen or fresh
- n. B. water
- Vegetable broth, instant
- salt and pepper
- Sugar
- 1 pinch of nutmeg
- olive oil
- e.g. breadcrumbs
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
with soy shreds
Wash the rondini/zucchini, cut in half in the middle, and scoop out the flesh with a tablespoon, leaving a crust about a finger thick. Finely dice the flesh. Heat water as needed and stir in the vegetable stock. Boil the soy strips with the vegetable stock according to the package instructions and let it simmer for 10 minutes. Peel the onion and garlic. Finely chop the onion and press the garlic through a garlic press. Heat 1 tablespoon of olive oil in a pan, sauté the garlic and onion with a touch of sugar. Add the zucchini cubes and fry for about 3 minutes. Reduce the heat and add the soy strips. Crumble the feta cheese with your fingers and stir in. Add parsley, a little salt, nutmeg, and pepper to taste. If the consistency is too runny, stir in about 1-2 tablespoons of breadcrumbs. Spoon this filling into the rondini/zucchini. Place them in a baking dish. To prevent the vegetables from drying out, I add a cup of vegetable stock to the dish. Cook in the oven at 190 degrees Celsius for 30-35 minutes. Serve with Italian tomato sauce and rice.
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