Stuffed Zucchini

• 1 fondue À la Rousse poivrée by 1001 Fondues, 350 g (12 oz.)
• 4 to 5 medium-sized zucchinis
• 125 mL (½ cup) TVP (textured vegetable protein)
• Olive oil
• 1 small onion, chopped
• 2-3 garlic cloves, chopped
• 1 yellow bell pepper, finely diced
• 5 ml (1 tsp.) herbes de Provence (herbs)
• 750 mL (3 cups) tomato sauce
• Parsley, chopped
• Salt and pepper

1. Cut zucchinis in half lengthwise and remove inside with a spoon, taking care not to pierce. Chop the zucchini flesh.
2. In a bowl, cover the vegetable protein with warm water (just enough to cover) and leave to stand until the water is completely absorbed.
3. Heat a drizzle of oil in a skillet over medium-high heat.
4. Sauté onion, garlic, zucchini flesh and yellow bell pepper for 3 to 4 minutes.
5. Add herbes de Provence (herbs) and season with salt and pepper. Continue cooking until vegetables are tender.
6. Add vegetable protein to vegetables and mix well.
7. Add cheese fondue and cook, stirring constantly until smooth. Set aside.
8. Preheat oven to 180 °C (350 °F).
9. Season zucchini halves with salt and stuff with vegetable and cheese mixture.
10. Coat the bottom of a gratin dish with tomato sauce. Place stuffed zucchini halves on top.
11. Bake for 25 to 30 minutes, until internal temperature reaches 75 °C (167 °F). Check doneness by poking the zucchini (should be tender) with the tip of a knife. Sprinkle with parsley and serve.