Tofu-Stuffed Zucchini(Low-Fat Dish) Recipe

Name: Tofu-Stuffed Zucchini(Low-Fat Dish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini; 1 (8 oz.) cake tofu (bean curd); 1/3 c. chopped onion; 1 clove garlic, minced; 1 Tbsp. vegetable oil; 1 Tbsp. fresh parsley; 1 tsp. dried oregano leaves; 1/8 tsp. pepper; 1 c. tomato sauce or 1 c. chicken broth; 2 Tbsp. Parmesan cheese (for topping)

Servings: persons

1 medium zucchini
1 (8 oz.) cake tofu (bean curd)
1/3 c. chopped onion
1 clove garlic, minced
1 Tbsp. vegetable oil
1 Tbsp. fresh parsley
1 tsp. dried oregano leaves
1/8 tsp. pepper
1 c. tomato sauce or 1 c. chicken broth
2 Tbsp. Parmesan cheese (for topping)

1
Wrap the tofu in absorbent toweling.
2
Place a heavy weight on top for 10 minutes to squeeze out the excess moisture.
3
Wash thoroughly and trim ends from zucchini.
4
Slice zucchini in half lengthwise.
5
Scoop out the pulp, leaving a 1/4-inch shell.
6
Chop the zucchini pulp and reserve for later use.
7
Saute the onion and garlic in the vegetable oil until softened.
8
Add the chopped zucchini pulp and cook until softened (about 10 minutes).

182

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: 1 medium zucchini, 1 (8 oz.) cake tofu (bean curd), 1/3 c. chopped onion, 1 clove garlic, minced, and more.

Yes, Tofu-Stuffed Zucchini(Low-Fat Dish) 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(Low-Fat Dish)

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