Ingredients:
- 3 zucchini approx 10-15 cm
- 500 g mix for Mexican salad
- 100 g Tofu
Preparation mode
The zucchini is cut long in half and clean of the seeds. The Mexican mixture is put in the pan with a pinch of salt, an oil spoon and 100 ml of water and leave over low heat with the lid until all water evaporates, stirring from time to time. When ready, incorporate the grated tofu cheese, then fill the zucchini and place in a Yena tray. In the Yena, place 100 ml of cold water, place the lid, then put in the preheated oven for about 30 min. Before removing the oven, allow 5 min without lid to crisp and above.
