Stuffed zucchini with almond slivers

Ingredients for 1 servings:

• 1 m.-large zucchini
• 1 bell pepper(s), red
• ½ bunch curly parsley
• ¼ vegetable onion(s)
• ½ can tomatoes, chopped, approx. 400 g
• 150 ml vegetable stock
• 30 g almond sticks
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan, GAT-compliant

Chop the parsley and onion in a blender, halve the zucchini, and remove the flesh. Finely dice the flesh and bell pepper. Heat the oil and sauté the parsley and onion mixture. Add the flesh, bell pepper, and tomatoes and sauté for a further 5 minutes. Then pour in the vegetable stock, cover, and simmer for 5 minutes. Place the zucchini boats in a baking dish greased with olive oil and fill the boats with the filling. If you want more sauce, add a little more stock. Sprinkle the almond slivers, which have been roasted in a pan without fat, over the top and cook everything in a preheated oven at 175°C (convection oven) for about 30 minutes. Rice is a delicious side dish. Tips: If you prefer eggplant, swap the vegetables. Then drizzle the eggplant and flesh with lemon. Meat eaters can braise 200 g diced chicken breast in the second step.