4 round zucchini’s
100 g tofu
80 g of quinoa
1 chopped onion
2 garlic cloves, crushed
4 tbsp of olive oil
1 sprig of dried thyme
50 g of cantal
a few sprigs of flat-leaf parsley
salt and pepper
Slice a "hat" off the top of each zucchini, and carve the inside using a melon baller or a sharp-edged teaspoon, reserving the flesh.
Wash the tomatoes, seed them and dice them.
Meanwhile, heat a glug of olive oil in a large skillet, and sauté the onion, garlic and crumbled thyme for 5 minutes, stirring regularly, until soft and fragrant.
Add tomatoes and zucchini flesh and cook for 10 minutes, stirring from time to time, until cooked through. If the zucchini has rendered a lot of juice, drain the mixture in a sieve placed over a bowl.
Cook the quinoa for 10 minutes in a large pot of boiling water and drain.
Preheat the oven to 180 ° C (th. 6). Crumble the tofu and grate the cantal.
In a salad bowl, beat the egg into an omelet and season with salt and pepper. Add the tofu, grated cheese and the quinoa, tomato/zucchini mix and the chopped parsley. Adjust the seasoning and add a drizzle of olive oil.
Fill the zucchini with the stuffing and replace the caps. Arrange them in a gratin dish, sprinkle them with the remaining olive oil. Pour 20 cl of water into the dish and bake for 40 min.