Stuffed zucchini boats

For 4 people
4 medium zucchini and boiled eggs
200 g sliced wheat muscle
4 tablespoons olive oil evergeine
1 clove of garlic
1 tablespoon of dried herbs mixed (1 pinch of thyme, 1 teaspoon of parsley, 1 teaspoon oregano, 1 pinch of sage, 0.5 teaspoon basil)
1 tablespoon of apple cider vinegar
50 g of stale bread crumbs
2 tablespoons of breadcrumbs
1 tablespoon cornstarch
some soy milk to emulsify
sweet chopped pitted black olives (optional)
salt
chili

The accompanying sauce (optional)
1/2 cup nutritional yeast flakes *
1/2 cup flour
1 teaspoon salt
1/2 teaspoon garlic powder
2 cups of water
1/4 cup margarine
1 tsp mustard
* N.B. for a try best to use a coffee cup. If you like it, it takes a while to prepare more!!

Wash, trim and slice zucchini lengthwise.
Empty them with a pipe cleaner of the pulp, being careful not to break the skin.
Put everything in a baking dish and bake at 180°C for half an hour or so.
Meanwhile, in a nonstick skillet, place olive oil, warm it up and fry a little garlic which then will take off.
Pour the straccetti chopped further.
Combined with these the flesh of zucchini (removed from the oven), breadcrumbs, tablespoon of herbs.
Season with salt and sprinkle with pepper, leaving season just a few seconds.
Pour the apple cider vinegar and let evaporate.
Turn off the heat, add the cornstarch diluted with a little soy milk.
With the mixture, well pressed, fill the boats of zucchini and sprinkle the surface of breadcrumbs and a drizzle of olive oil.
Bake for 10 minutes to grill hot.
They are also great cold.

The accompanying sauce:
Mix all the dry ingredients in a saucepan, add the water, stirring with a whisk to not to form lumps.
Cook over medium heat, stirring until it boils and thickens, and then for another minute.
Remove from heat and add, stirring, margarine and mustard.