• Preheat the oven to 375 degrees Fahrenheit.

Prepare the zucchini

• Cut the zucchini in half (length-wise) and then scoop out the center of each half, leaving about a 1/4 inch border. Be careful not to cut through the skin of the zucchini. Reserve the zucchini flesh for further use in the stuffing.
  
• Sprinkle a little salt, paprika, and brush with oil on the shallow part of the zucchini halves.
• Heat a skillet and spray some oil on it. Place the halved zucchini on the pan with the cut side down on the skillet. This will result in a flavorful and tender zucchini.

Rehydrate and prepare the TVP meat for stuffing

• In the meanwhile take hot water in a pot. Add 1 tsp salt. Add 1 cup minced TVP (dehydrated) to hot water to rehydrate.
• Once they are soft, take out from hot water and give an ice bath to cool immediately or wait for it to cool down a little bit.
• Squeeze out from the water and remove excess water-soaked by the chunks.

Make Stuffing

• Heat oil in a pan. Add onion, garlic, and saute till translucent.
  
• To the pan, add diced tomatoes. Saute.
  
• Then add zucchini pulp scrapped before.
  
• Add the spices and rehydrated TVP (minced soya chunks).
  
• Cook for 5 minutes till all are cooked well.
  
• Add cilantro leaves and remove from heat.
  

Bake

• Fill each zucchini halves with the vegan meat mixture and sprinkle some vegan parmesan or vegan cheese sauce.
  
• Then place the stuffed zucchini on a baking tray lined with baking paper. Spray little oil on the zucchini.
  
• Bake them at 400F for 20 - 25 minutes or until the zucchini is tender and cooked.
  
• The more tender zucchini you need the more time you need to bake.