Tofu Stuffed Zucchini Recipe

Name: Tofu Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 zucchini; 1 small onion; 2 tomatoes, peeled; 2 tablespoons oil; 2 tablespoons flour; 8 ounces tofu, blended; 2 cloves garlic; salt; pepper; 6 ounces mozzarella cheese, grated,for topping

Servings: persons

1
In a Dutch oven parboil the zucchini for 10 minutes in boiling water.
2
Remove from the pot and cool.
3
Cut zucchini and half lengthwise and trim the bottoms so they lie flat.
4
Scoop out the insides and salt lightly.
5
Chop zucchini pulp, onion and tomatoes.
6
Set aside.
7
In a 1-quart saucepan heat 1 tablespoon oil.
8
Add flour and cook, stirring, for about 5 minutes.
9
Add the tofu and cook, stirring until thick.
10
Preheat oven to 350 F degrees.
11
In a skillet, heat 1 tablespoon oil and saute the zucchini, onion and garlic.
12
Remove from heat.
13
Add chopped tomatoes, season with salt and pepper.
14
Stir in tofu sauce.
15
Stuff the zucchini halves with tofu and vegetable mixtures, then top with mozzarella cheese.
16
Place on a greased baking sheet, bake for 20-30 minutes, or until cheese melts.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 zucchini, 1 small onion, 2 tomatoes, peeled, 2 tablespoons oil, and more.

Yes, Tofu Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Stuffed Zucchini

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