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Stuffed zucchini with herbs


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For 4 or 6 people: 6 medium-sized zucchini-150 g tofu-120 gr breadcrumbs-1 clove of garlic-spices to taste (parsley, basil, Rosemary, mint, marjoram, pepper, red pepper, ...)-salt-olive oil


Cook the zucchini into steam for 15 minutes from the moment of boiling water and let cool.
Divide them into two, remove the pulp and place in a strainer, to lose excess water.
Then put the pulp into a blender along with other spices to tofu, salt and breadcrumbs and blend for 30 seconds.
Salt the inside of zucchini, ' em up in a baking dish and fill with the mixture.
Drizzle each with a little olive oil and zucchini au gratin in the oven for 20 minutes at 180° c.

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(Thanks to Angela Verduci, cuoca professionale vegan)

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