Zucchini stuffed with mushrooms and tofu cheese


Roasted zucchini with mushroom, pepper and tofu cheese under grated vegan cheese. A perfect dish for dinner or as an appetizer for dinner.


2 medium zucchinis
10 mushrooms
1/3 of red pepper
1/3 of green peppers
1/3 of yellow pepper
1 onion
garlic salt and chilli pepper in the grinder to taste
olive oil in spray
1 tablespoon of fried rapeseed oil
grated vegan cheese for sprinkling


Clean the mushrooms from the skin, wash and cut into strips. Do the same with the peppers. Chop the onion into cubes.


Fry the onions in golden oil in a frying pan. Add mushrooms and peppers. Fry to evaporate the water.


In the meantime, wash the zucchinis in half and hollow the centre. Add the hollow pulp to the mushrooms. Season with salt and chilli to taste. Fry together until the liquid evaporates.


Drench the hollow zucchini with olive oil and sprinkle with chilli salt. Place in a casserole.


Peel tofu cheese from the marinade and cut into slices. Two slices into each half of zucchini.


Divide the zucchini half with the stuffing, then place the tofu cheese, another layer of stuffing and sprinkle with grated cheese. Bake in 180 C for 30-40min.

Bon Appetit!


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