Summary

Ingredients

• 2 courgettes, (rondini) or 3 normal courgettes
• 70 g soy ranules (soy shredded meat)
• 1 small onion (s)
• 1 clove garlic
• 200 g sheep cheese
• 2 tablespoon parsley, frozen or fresh
• water
• Vegetable broth, instant
• salt and pepper
• sugar
• 1 pinch (s) nutmeg
• olive oil
• breadcrumbs

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Instructions

1. Wash the rondini / zucchini, halve in the middle and hollow out with a tablespoon until the edge is about 1 finger thick. Finely dice the meat.
2. Heat the water as needed and stir in the vegetable stock. Bring the soy shredded meat to the boil with the vegetable stock according to the instructions on the packet and let it steep for 10 minutes.
3. Skin the onion and garlic. Finely chop the onion, press the garlic through the garlic press. Heat 1 tablespoon of olive oil in a pan, sauté the garlic and onions with a touch of sugar. Add the zucchini cubes and fry for about 3 minutes. Reduce the heat and add the soy strips.
4. Crumble the sheep cheese with your fingers and stir in.
5. Add parsley, a little salt, nutmeg and pepper to taste. If the consistency is too runny, stir in approx. 1-2 tablespoons of breadcrumbs. Put this filling in the rondini / zucchini. Put these in a baking dish. So that the vegetables don`t get dry, I put a cup of vegetable stock in the mold. Cook in the oven at 190 degrees for 30-35 minutes.
6. An Italian tomato sauce and rice go well with this.