Provence: stuffed tomatoes and zucchinis

These little treats can be served as a main dish or a side dish but however they are served they are a very classic Provencal dish. Like many dishes of this region it is filled with regional flavors of thyme and basil and made with classic produce of the region; tomatoes and zucchinis!

to start you will need:
3 small zucchinis
4 small vine tomatoes
1 cup quinoa
1 small red onion
12 oz of fake meat
1/2 cup parmesan
2 eggs
a hand full of torn basil leaves
black pepper
1/2 cup fresh bread crumbs

 

start by cooking the quinoa and onions together. until all the water as been absorbed and the quinoa is fully cooked.

it should look like this. Unlike rice you can stir quinoa a little while cooking which can be good. 

  

put the zucchinis in salted water and bring to a boil. they should only be in the water for about 5-10 minutes or until tender, but do not over cook or they will just fall apart.

Then while the rice is cooling and the zucchini is simmering start to core the tomatoes.

  

This meat substitute is bought frozen so this will need to be thawed. Thaw by running it under hot water and then letting it sit in the hot water. Remember to keep it in the packaging while you do this!

Core out all the zucchinis by cutting them in half and removing the seeds. 

then mix then cup of cooled quinoa and onion with the 12oz of the fake meat sausage, eggs and cheese. Mix together. 

Don't forget pepper, basil and thyme!

  

it is now time to stuff the veggies

Stuff them all to the brim. I had left over stuffing which is why I suggest getting one more tomato. 

Then sprinkle with bread crumbs. I literately just crumbled a slice of old white bread over pan.

Bake at 400 for about 30-40 minutes or until the bread crumbs are golden brown. However you don't want to forget about them, check every 15 minutes or so to make sure that nothing is burning. 

I served it with a little left over polenta and sprinkled with a little more parmesan cheese and enjoyed it heavily!