Instructions
Follow the steps and taste along the way.
Cook the rice and prepare the soy granules
Rinse the rice, then put it in a saucepan with 330 ml of water and a pinch of the 4 g of salt. Bring to a boil, cover, and simmer over low heat for about 15 minutes, until the water has been absorbed. Pour 180 ml of boiling water and the soy sauce over the soy granules, stir, and leave to soak for 10 minutes.
Prepare the zucchini boats
Preheat the oven to 200 °C. Halve the zucchini lengthwise and scoop out the centers with a spoon, leaving a wall about 1 cm thick around the edges. Finely chop the scooped-out flesh. Place the zucchini halves cut-side up in a baking dish and pre-bake for 10 minutes.
Make the tomato and soy filling
Finely chop the onion and crush the garlic. Heat the olive oil in a pan and cook the onion for 4 minutes, until softened. Add the garlic and chopped zucchini flesh and cook for another 3 minutes. Stir in the tomato paste, oregano, and smoked paprika, cook briefly, then add the chopped tomatoes. Drain the soy granules, gently squeeze out the excess water, and add them to the pan. Cook for 5 minutes, then stir in the cooked rice, the remaining salt, and the black pepper.
Fill and bake
Evenly fill the pre-baked zucchini halves with the rice mixture. Return the baking dish to the oven and bake for 20 to 22 minutes, until the zucchini is tender but still holds its shape and the edges of the filling are lightly browned.
Finish with lemon and parsley
After removing the boats from the oven, let them stand for 3 minutes. Drizzle with lemon juice and sprinkle with chopped parsley. Serve warm, with tender zucchini and a juicy but not watery filling.
