Cut the courgettes into three equal parts and each of these in half on the long side. With the help of a teaspoon or a digger, create holes in the courgette layers deep enough to accommodate the filling.

Reduce the tofu and some of the removed pulp into cubes. In a large bowl, combine all the ingredients of the filling with the sesame oil, pepper and EVO oil.

Mix well and stuff the courgette boats. Place everything in the perforated tray and leave aside. In a glass bowl, put the soy milk, sesame oil, soy and walnuts.

Place the dish on the fourth shelf of the Smeg oven with Smart Cooking function, and select the Special diets> Vegan stuffed zucchini program

Cut the courgettes into three equal parts and each of these in half on the long side. With the help of a teaspoon or a digger, create holes in the courgette layers deep enough to accommodate the filling.

Reduce the tofu and some of the removed pulp into cubes. In a large bowl, combine all the ingredients of the filling with the sesame oil, pepper and EVO oil.

Mix well and stuff the courgette boats. Place everything in the perforated tray and leave aside. In a glass bowl, put the soy milk, sesame oil, soy and walnuts.

Place the pan on the fourth shelf of the oven and cook fan + steam mode (40% steam) at 170 ° C for 32 min.

Cut the courgettes into three equal parts and each of these in half on the long side. With the help of a teaspoon or a digger, create holes in the courgette layers deep enough to accommodate the filling.

Reduce the tofu and some of the removed pulp into cubes. In a large bowl, combine all the ingredients of the filling with the sesame oil, pepper and EVO oil.

Mix well and stuff the courgette boats. Place everything in the perforated tray and leave aside. In a glass bowl, put the soy milk, sesame oil, soy and walnuts.

Place the pan on the fourth shelf of the oven and cook fan + micro mode (200W microwave power) at 160 ° C for 28 minutes.