Vegetarian Tofu Stuffed Zucchini
*You can make this dish Vegan by leaving off the parmesan cheese.
Ingredients:
2 large Zucchini
1 medium onion, diced
3-4 cloves of garlic, diced
1 12.3 oz block of tofu
Seasonings to taste: Chili Powder, Garlic Pepper & Sea Salt
1/2 qt of Marinara Sauce (I used our loaded veggie sauce)
Parmesan Cheese
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| Squish the extra liquid out of the tofu by layering napkins under and on top of the tofu and setting something heavy on top. |
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| Carve the middle out of your zucchini. I left probably about 1/4 an inch of 'crust' for the boat. |
Sautee diced onions, garlic, remaining cucumber insides & tofu with seasonings until onions are tender.
Fill the Zucchini with filling.
Top with marinara & Parmesan cheese if you like.
Bake at 350 for about 20-25 minutes, until the Zucchini 'boat' is softened.
This was delicious! Even my non vegetarian husband and son ate this with no complaints. I eve warned my hubby that it had tofu, and he ate an entire zucchini boat... even with the option of pasta with meat in it sitting beside him! I will definitely make this again!
