Cut zucchini lengthwise. Scoop out the flesh but don't go all the way through. Chop remaining zucchini. Set aside.

Salt zucchini halves generously and set aside for about 10 min to extract moisture. Pat dry with a paper towel. Set aside.

Sautée onions until translucent. Add garlic, chopped zucchini and soy crumbles. Add 1/2 water to rehydrate. Season to taste (see above).

Fill zucchini boats with the soy mixture. Bake uncovered for around 30 min in a 200°C oven. Enjoy :)