~ ZUCCHINI STUFFED WITH SOYA AND RICOTTA ~

Labas Chefs! How are you?

This one it's a new version of a  dish my mum used to prepare for me with eggplant and meat but I didn't have eggplant in my fridge and now I am vegetarian so....

Here you have my recipe! It's the same or better than the original.

INGREDIENTS TWO PEOPLE
- 2 zucchinis
- Tomato sauce/paste
- 1 onion
- 1 carrot
- 1/2 bag of frozen textured soy anamma (you can found it in Iki or Maxima)
- Oregano
- Salt and pepper
- Ricotta and parmesan cheese

PROCEDURE:
1.Cut the zucchini in a half and put in the oven at 180º until will be cook but not to much soft.
2.While the zucchini its cooking we start to prepare the sauce in a pan with a little bit of oil.
First add the onion and carrot cutted in very small pieces, when its almost cook put in the soya and cook it until will be tan. After that add the tomato sauce, put the salt , pepper and oregano and leave cooking in a slow fire for 5 - 10 minutes.
3. When the zucchini will be cook take it out and remove with a spun the central part and add it to the sauce and cook for 5 minutes more.
4. Now fill the zucchini with the sauce and put the ricotta and parmesan cheese in the top.
Put in the oven to gratinate and let's eat!

PS: You can use any textured soya but I only found that one in Lithuania. You also can put
mushrooms or other vegetables instead of soya. And if you want to make vegan this recipe you only have to put vegan cheese.


Zucchini stuffed with soya and ricotta from Adriana.

Solidarity Recipes Team ❤