Zucchini or pattypans stuffed with tofu and mushrooms in an air fryer.
A source of plant protein and fiber, this dish supports gut health and promotes satiety. The delicate flavor of zucchini and mushrooms combined with tofu creates a harmonious blend, perfectly suited for a vegetarian menu.
Cut the zucchini (200 g) crosswise into 4 cylinders or lengthwise into boats. Carefully scoop out the center to create cups for the filling. If using pattypans, cut off the top and also scoop out some of the flesh.
Finely chop the champignons (150 g). Heat ghee (15 g) in a deep skillet, add the mushrooms, and sauté for about 3 minutes until some of the moisture evaporates.
Mash the pressed tofu (100 g) with a fork or cut it into small cubes. Add it to the mushrooms, season with salt and pepper, and mix.
Fill the zucchini cups with the mushroom and tofu filling. Preheat the air fryer to 190 °C.
Transfer the stuffed zucchinis to the air fryer basket and bake for 12 minutes until the vegetables are tender and the filling is slightly browned.
Serve hot or warm. If you prefer a creamier texture, you can add a bit of sour cream to the filling just before serving.
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