Baked Zucchini with Tempeh

Peel or clean the onion, garlic, and chili pepper and chop finely. Wash, deseed, and finely dice the bell pepper. Crumble the tempeh with your hands. Finely grate the mountain cheese. Halve the zucchini lengthwise and generously hollow out the inside with the seeds using a spoon.

Heat the olive oil in a pan. Sauté the onion and garlic until translucent, then add the diced bell pepper and sauté briefly. Stir in the chili pepper, kidney beans, corn, crumbled tempeh, and tomato paste. Season with cumin, oregano, salt, and pepper. Mix everything well and simmer over low heat for about a minute. Stir in the grated cheese and remove the pan from the heat.

Preheat the oven to 200 °C top/bottom heat. Place the hollowed-out zucchini in a baking dish and salt lightly. Fill the zucchini halves with the prepared mixture and bake in the oven for approx. 30 minutes. Check with a fork if the zucchini are soft – if not, bake for a few more minutes. Cover with aluminum foil if necessary so that the filling does not get too dark.