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🍽️ Zucchini Boats Stuffed with Soy and Vegetables

220 kcal · 30 min · 4 servings

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 clove garlic
• 1 tbsp olive oil
• 240 g spicy pizza tomatoes (can; 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 baking paper.
2. 2. Halve the bell peppers and remove the seeds and core.
3. 3. Wash the pepper halves and place them on the tray with the skin side facing up.
4. 4. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan or gas mark 3).
5. 5. Roast the peppers in the oven until the skin turns black and blisters.
6. 6. Remove the peppers from the oven.
7. 7. Place the hot pepper halves into a large freezer bag.
8. 8. Seal the bag tightly to trap the steam.
9. 9. Let the peppers cool down completely inside the bag.
10. 10. Wash the zucchini thoroughly.
11. 11. Cut the zucchini in half lengthwise.
12. 12. Carefully scoop out the flesh of the zucchini halves using a teaspoon.
13. 13. Dice the removed zucchini flesh very finely.
14. 14. Set the hollowed-out zucchini halves aside.
15. 15. Pour the vegetable broth into a pot and bring it to a boil.
16. 16. Add the soy granules to the boiling broth.
17. 17. Let the soy granules swell in the broth for 10 minutes.
18. 18. Drain the swollen soy granules in a sieve.
19. 19. Peel the onion and the garlic.
20. 20. Finely chop the onion and garlic.
21. 21. Heat oil in a pot.
22. 22. Sauté the onions and garlic in the hot oil.
23. 23. Add the finely diced zucchini pieces to the pan.
24. 24. Add the drained soy granules.
25. 25. Add the pizza tomatoes to the mixture.
26. 26. Pour in the orange juice.
27. 27. Stir in the tomato paste.
28. 28. Bring the filling to a boil once while stirring.
29. 29. Season the mixture with salt, pepper, and herbs.
30. 30. Place the hollowed-out zucchini halves into a large baking dish.
31. 31. Fill the zucchini boats with the soy mixture.
32. 32. Distribute the remaining filling around the zucchini in the baking dish.
33. 33. Let the mozzarella drain well.
34. 34. Cut the mozzarella into small pieces.
35. 35. Sprinkle the cheese over the stuffed zucchini.
36. 36. Preheat the oven again to 200 degrees Celsius (180 degrees Celsius fan, gas mark 3).
37. 37. Bake the zucchini for about 30 minutes.
38. 38. Take the cooled peppers out of the freezer bag.
39. 39. Cut the pepper halves into quarters.
40. 40. Peel the skin off the pepper quarters.
41. 41. Skewer each pepper quarter onto a toothpick.
42. 42. Insert the toothpicks with the pepper into the stuffed zucchini like small sails.
43. 43. Serve the dish.

Nutrition per serving

• kcal: 220
• Protein: 19 g · Fett/Fat: 7 g · Carbs: 18 g