- 1 onion
- 400 g of tomatoes
- 200 g of grilled seitan
- Some tufts of parsley
- 250 g of feta cheese
- 6 small courgettes
- extra virgin olive oil Cartoceto DOP
- Salt and pepper
Slice the onion thinly and toss it quickly in a pan with 1 tablespoon of oil and a couple of water.
Wash the tomatoes, cut them into cubes and add them to the onion. Season with salt and cook slowly.
In the meantime, chop the seitan, brown it in a slightly oiled non-stick frying pan and transfer it to a large bowl.
Add the chopped parsley, the crumbled feta, season with pepper and mix all the ingredients well.
Wash the zucchini, then cut them in half and – with a teaspoon or a scoop – remove the internal pulp without breaking them.
Stuff them with the filling, then cook them in a non-stick pan with a little oil.
When they are cooked, sauté them in the hot tomato sauce, leave them to flavor for 10 minutes and serve.