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Stuffed
Zucchini
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1 medium zucchini
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1 8 ounce cake lite tofu
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1/3 cup chopped onion
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1 clove garlic, minced
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1 tablespoon extra virgin olive oil
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1 tablespoon fresh parsley
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1 teaspoon dried oregano leaves
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1/8 teaspoon freshly-group pepper
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1 cup tomato sauce (without salt)
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2 tablespoons light Parmesan cheese
for topping
Wrap the tofu in absorbent toweling. Place
heavy weight on top for 10 minutes to squeeze out the
excess moisture. (A heavy skillet works well as a weight.)
Wash thoroughly and trim ends from zucchini. Slice zucchini
in half lengthwise. Scoop out the pulp, leaving a ¼
inch shell. Chop the zucchini pulp and reserve for later
use.
Sauté the onion and garlic in the vegetable
oil until softened. Add the chopped zucchini pulp and
spices. Simmer over low heat until zucchini pulp is
softened (about 10 minutes). Do not be afraid to add
spices. The tofu is very bland and absorbs the flavors
well. Crumble the tofu, and add to the zucchini mixture
and blend. Remove from heat and spoon into the reserved
zucchini shells.
Using a small baking dish (preferably glass),
pour in enough tomato sauce to cover bottom of pan.
Add stuffed zucchini and pour the remaining sauce on
top. If desired, sprinkle with Parmesan cheese. Cover
and bake at 350 degrees F for 20 minutes. Uncover dish
and bake an additional 10 minutes or until zucchini
is tender.
Makes 2 servings. Allow 1 stuffed zucchini
half per person. Serve with a green salad and crusty
bread. The zucchini can also be served cold.
Nutrition Analysis per serving:
Calories: 240
Fat: 9 g.
Sodium: 170 mg.
Carbohydrate: 15 g.
Protein: 14 g.
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