Stuffed zucchini with tofu and celery

Ingredients for 4 servings:

• 2 m.-large zucchini
• 200 g smoked tofu or almond-nut tofu, chopped
• 1 large onion(s), finely chopped
• 1 garlic clove(s), crushed
• 4 stalk(s) celery with leaves, finely chopped
• 2 tbsp sesame paste (tahini)
• 1 egg(s)
• 1 bunch parsley, finely chopped
• 100 ml vegetable stock
• herbal salt
• pepper
• 50 g Emmental cheese, grated
• 1 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Sauté the onion, garlic, and celery in a pan with oil until translucent and let cool slightly. Halve the zucchini lengthwise and scoop out the flesh with a spoon. Finely chop the tofu. Add the egg, sesame paste, tofu, and parsley to the cooled vegetables, mix well, and season generously with the spices. Fill the zucchini halves with the filling. Place the zucchini in a baking dish and sprinkle with cheese. Pour in the vegetable stock, add the zucchini, and bake in the oven at 180-200°C for about 30 minutes. Serve with bread.