1. Prepare the spelt according to the package instructions – you can use the one that you boil with water or one you only heat up in the microwave. In the end, you need 5.3 oz. (150g) of spelt that has been cooked. Set aside. Peel and finely chop the onion and garlic. Wash the tomatoes, dry them, and cut them into quarters. Also set aside.

2. Preheat the oven to 390°F (200°C). Lightly grease a baking sheet or line with baking parchment. Wash and dry the zucchini and cut them in half lengthwise. Using a spoon, remove the insides, leaving a small border – about 0.2 inch. Place on the prepared baking sheet and set aside. You can chop some of the zucchini flesh and add it to the stuffing later if you like.

3. Heat up a frying pan with about 2 tbsp. of olive oil and sauté the chopped onion and garlic. Add the vegan minced meat and cook until slightly browned. When everything has gotten some color, add the tomato paste and continue cooking a bit, then deglaze with the vegetable broth. Season well with oregano, salt, and pepper. Depending on the minced meat you might have to season less because some products are already heavily seasoned. Add the chopped tomatoes (and if you like some zucchini meat) and let everything simmer for 5 minutes. Add the cooked spelt and mix in.

4. Divide the filling among the hollowed-out zucchini and fill them generously. Sprinkle the zucchini boats with the cheese (substitute), drizzle with a little olive oil, and then bake for about 25-30 minutes. Place the zucchini boats on plates, sprinkle with some chopped parsley and serve with some hummus or a side salad as desired.