Step 1

Position rack in middle of oven. Preheat oven to 400°F (200°C). Have ready a 13-inch by 9-inch (33 cm by 23 cm) ceramic or oven-proof glass baking dish.

Step 2

Use a teaspoon to scoop out the middle of the zucchini (all the seeds and some flesh), leaving a thin wall of flesh all around. Discard the innards.

Step 3

Heat the oil in a skillet over medium heat and sauté the scallions and cherry tomatoes, adding your dried herbs and hot pepper flakes, and sauté for a few minutes or until vegetables soften. Scrape into a mixing bowl. Add the rice, tofu, egg, a quarter of the cheese (do this by eye), to the sautéed tomato mixture. Stir together well and season well with salt and pepper.

Step 4

Spread a bit of the tomato sauce in the bottom of the baking dish. Stuff each zucchini half with your rice stuffing, mounding gently. Nestle the zucchini in the pan, crosswise; you might have to arrange the last one perpendicular in order to fit. Top with remaining tomato sauce and then remaining cheese. Cover tightly with aluminum foil.

Step 5

Bake for 20 minutes, then remove foil and bake for 10 minutes more until cheese is melted and zucchini is tender. Serve immediately.