• 2 scoops Gourmet Tomato Soup
• 2 scoops Protein Powder Supplement (PPP)
• 2 medium zucchini
• 2 tomatoes
• 125 g mushrooms
• 2 garlic cloves
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 pinch dried red chili flakes
• 2 tablespoons olive oil
• 2 tablespoons feta cheese, cubed
• 1 tablespoon grated Parmesan cheese
• 3 sprigs fresh basil

1. Preheat the oven to 200°C (400°F).
2. Cut the zucchini in half lengthwise and scoop out the flesh.
3. Place the zucchini flesh in a bowl and set it aside.
4. Mix the Gourmet Tomato Soup powder and the Protein Powder Supplement (PPP) with 150 ml of boiling water, stirring until smooth. Cut the tomatoes in half, remove the seeds and pulp, and discard them.
5. Dice the tomatoes and mushrooms, then add them to the reserved zucchini flesh.
6. Add the dried basil, garlic, dried oregano, red chili flakes, olive oil, and feta cubes. Pour in the soup mixture and stir until well combined.
7. Arrange the zucchini halves in a baking dish and evenly fill the four hollowed-out zucchini halves with the vegetable mixture.
8. Cover the dish with aluminum foil and bake for about 30 minutes, or until the zucchini is tender. (Adding a small amount of water to the baking dish can help prevent the zucchini from drying out.) Finish by sprinkling with grated Parmesan and fresh basil before serving.

Calories: 322 kcal; Carbohydrates: 7.6 g; Total Fat: 22 g; Protein: 16.7 g