Savory stuffed zucchini

For 2 people
2 zucchini
1/2 brick of tofu
tomato paste
3 slices of bread whole wheat and no lard
salt
pepper
paprika
parsley
extra virgin olive oil
breadcrumbs

Cut the zucchini in half lengthwise and Blanch in boiling water for a few minutes, until they are soft using a toothpick.
Drain, dry and use a spoon to empty them, taking the latter aside in a bowl; Add in diced tofu bowl, a couple of tablespoons of tomato paste, whole wheat slices of bread into small pieces, salt, pepper, paprika, parsley and a drizzle of olive oil.
Transfer everything in a blender and then stuffed zucchini boats.
Sprinkle with the bread crumbs, place them in a lightly greased baking tray and cook for 15 minutes in the oven at 180° c.