Put the TVP to soak for half an hour and 10 minutes dehydrated turnip.
Part zucchini in half (lengthwise) and put them to boil for 15 minutes in water with a little salt until the meat softens a bit, but firm.
Once the meat is tender zucchini, bring them out of the pan and drain. When they have cooled a bit, remove the meat from the squash without breaking the skin, which will be filled later. With the coffee cucharrilla can easily remove. Chop the flesh of the zucchini and Salala to taste.
Chop the onion and sofríela in skillet. Before it begins to brown, add soy well drained. Stir constantly to avoid burning the onions and soy once begins to brown, add the meat of the squash, turnip and 4 teaspoons of tomato sauce. Stir for 3-4 minutes and remove from heat.
Brush a baking tray with tomato sauce and top with the empty skin of the squash and stuffing añádeles you just remove from pan. Once you've filled, cover lightly with tomato sauce and, if you eat cheese, put some grated cheese over.
Put them in the oven at 180 degrees for 10 minutes to slightly gratinarlos.
If you had exceeded the amounts and you some stuffing left over, you can use it as a sauce to make a rich paste
