Baked Zucchini with Tempeh

2 SERVINGS

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INGREDIENTS

1 tablespoon olive oil
2 cloves of garlic
1 onion
1 yellow bell pepper
½ chili pepper
100 g canned red beans
50 g corn
200 g marinated tempeh
30 g concentrated tomato paste
A pinch of ground cumin
A pinch of dried oregano
30 g aged cheese
2 small zucchinis (approx. 300 g each)
Salt
Pepper

INGREDIENTS FOR SERVING

1 lime
1 sour cream
1 pack of kohlrabi microgreens

INSTRUCTIONS

1
Peel and finely chop the onion, garlic, and chili pepper. Wash the bell pepper, remove the seeds, and cut into small cubes. Crumble the tempeh into pieces. Grate the cheese on a fine grater. Cut the zucchinis lengthwise and thoroughly scoop out the inside with the seeds.
2
Fry the onion with garlic in a tablespoon of olive oil and add the yellow bell pepper. Sauté for a while, then add the chili pepper, beans, corn, tempeh, and tomato paste to the pan. Also add the spices and season with salt and pepper. Mix and simmer on low heat for a minute. Add the cheese, stir, and remove from heat.
3
Preheat the oven to 200°C. Arrange the zucchinis in a baking dish and lightly salt them. Fill the zucchinis with the prepared mixture and bake for 30 minutes. Test with a fork to see if the zucchini is soft; if not, continue baking until softened. Place aluminum foil over the zucchinis to prevent them from burning on top.
4
Serve with microgreens, lime, and sour cream.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!