Ingredients
-
4
-
1
-
2
-
2
-
2
-
8
-
2
-
-
-
6
-
-
-
-
-
Directions
Tofu Stuffed Zucchini, Excellent as a main dish for vegetarians, also good for carnivores!, This was really good! used 1% ricotta cheese instead of tofu To cut down on the fat, I threw the zucchini pulp, tomatoes and onions in the mixture raw I also added drained, cooked spinach Thank you, Mirj!, This was really good! used 1% ricotta cheese instead of tofu To cut down on the fat, I threw the zucchini pulp, tomatoes and onions in the mixture raw I also added drained, cooked spinach Thank you, Mirj!
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Steps
|
1
Done
|
In a Dutch Oven Parboil the Zucchini For 10 Minutes in Boiling Water. |
|
2
Done
|
Remove from the Pot and Cool. |
|
3
Done
|
Cut Zucchini and Half Lengthwise and Trim the Bottoms So They Lie Flat. |
|
4
Done
|
Scoop Out the Insides and Salt Lightly. |
|
5
Done
|
Chop Zucchini Pulp, Onion and Tomatoes. |
|
6
Done
|
Set Aside. |
|
7
Done
|
in a 1-Quart Saucepan Heat 1 Tablespoon Oil. |
|
8
Done
|
Add Flour and Cook, Stirring, For About 5 Minutes. |
|
9
Done
|
Add the Tofu and Cook, Stirring Until Thick. |
|
10
Done
|
Preheat Oven to 350 F Degrees. |
|
11
Done
|
in a Skillet, Heat 1 Tablespoon Oil and Saut the Zucchini, Onion and Garlic. |
|
12
Done
|
Remove from Heat. |
|
13
Done
|
Add Chopped Tomatoes, Season With Salt and Pepper. |
|
14
Done
|
Stir in Tofu Sauce. |
|
15
Done
|
Stuff the Zucchini Halves With Tofu and Vegetable Mixtures, Then Top With Mozzarella Cheese. |
