4 round zucchini

1/2 cup quinoa

1/2 cup lentils

1/2 red pepper

3-4  champignon mushrooms

100 g smoked tofu

A handful of basil leaves

Extra Virgin Olive Oil

Salt

Pepper

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Cook the quinoa and lentils as per instructions on their packages. Cut the zucchini tops and scoop out the pulp with the help of a spoon and set it aside.

Spread some salt inside the zucchini, then put them in the oven, inside looking down, and bake them for approx. 20 minutes. 

Dice the pepper, mushrooms, tofu and half of the zucchini pulp (the other half can be used for another recipe). Add the basil cut finely, adjust with salt and pepper. Add quinoa and lentils and mix well.  Remove the zucchinis from the oven, dry the internal part with some kitchen paper and fill with the vegetable/quinoa mix. In a baking tray spread 3-4 TS of olive oil, put the zucchini and bake for another 20 minutes.