Tofu Stuffed Zucchini Food

MIDDLE EASTERN STUFFED ZUCCHINI RECIPE

Steps:

• In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, dill, diced tomatoes, water, olive oil, allspice, garlic powder, and salt and pepper. Mix by hand to combine.
• Now, remove the top of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. Do this using a corer like this one.
• With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing.
• Insert your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You'll want to leave about 1/4 inch rim of zucchini.
• Lightly oil the bottom of a large deep cooking pan like this one. Slice the remaining tomato and spread over the bottom of the pan. Now add the onion slices and the cores or hearts of the zucchini. Sprinkle with a little salt and pepper.
• Now, using your hands, gently stuff the hollowed tomatoes with the rice stuffing. Then loosely stuff the zucchini with the rice stuffing about 3/4 of the way (do not over-stuff or crowd the rice stuffing in the zucchini or it will not cook well).
• Arrange the stuffed tomatoes in the center of the cooking pan, then add the stuffed zucchini (stuffed side up) around them. Tilt the zucchini a little, this helps them cook nicely through using less liquid.
• Now add the tomato sauce and water. Sprinkle lightly with salt and pepper.
• Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. Turn the heat down, cover and simmer for for 50 minutes until the zucchini is tender and the rice stuffing is fully cooked.
• Transfer to a serving platter or individual bowls. Top with the sauce from the cooking pan. Enjoy!

GREEK VEGETARIAN STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F. Cut each zucchini in half lengthwise and, using a teaspoon, remove most of the flesh, leaving 1/2-inch-thick shells. Coarsely chop half of the flesh; discard the remaining flesh or reserve for another use. Place the zucchini shells on a baking sheet; sprinkle with salt and pepper. Bake until the zucchini starts to soften, 10 to 13 minutes.
• Meanwhile, heat oil in a medium skillet over medium-high heat. Add the chopped zucchini, onion, garlic, paprika and 2 teaspoons oregano; cook, stirring occasionally, until the onion starts to soften, 3 to 4 minutes. Remove from the heat and stir in quinoa, tomatoes, olives and feta. Divide evenly among the zucchini shells.
• Switch the oven to broil and place a rack 8 inches from the heat. Broil the filled zucchini shells until the tops are lightly browned, 5 to 6 minutes. Sprinkle with the remaining 1 teaspoon oregano.

VEGETARIAN STUFFED ZUCCHINI

Steps:

• Preheat oven to 375 degrees F.
• Line a small sheet tray or baking dish with foil or parchment paper.
• In a large skillet or frying pan heat 2 tablespoons of the oil over medium heat. Add onion and cook two minutes. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté two more minutes.
• Remove from heat, pour into a large bowl and mix in oregano, basil, parsley, salt, pepper, panko crumbs and both grated cheeses.
• Divide the filling between each zucchini boat by pressing the filling into each squash over the bowl forming the top in a rounded shape with your hand.
• Place onto the prepared dish or pan and drizzle the remaining olive oil over the tops.
• Bake for 35 - 40 minutes uncovered until slightly browned on top. Do not overcook, otherwise the zucchini will start to sag and the filling will not stay in.
• As soon as they come out of the oven, sprinkle the tops with additional Parmesan cheese and serve.

VEGAN TOFU STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400° F.
• In a medium non stick frying pan heat 2 tbsp water.
• Cook garlic, onions & bell pepper about 3 minutes.
• Crumble in tofu then add seasonings & salsa. Add extra 1/4 tsp cayenne for a little kick. Cook about 8-10 minutes.
• Slice the stem end off the zucchini and cut in half lengthwise. Using a spoon scoop out the inside to create a bowl shape.
• Place the zucchini on a baking sheet and scoop with filling.
• Bake 25-30 minutes.
• After baking sprinkle with nutritional yeast and fresh cilantro.
• Serve with salsa (optional).

TOFU STUFFED ZUCCHINI

Steps:

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

VEGETARIAN STUFFED ZUCCHINI

Steps:

• Preheat oven to 325 degrees.
• Cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
• Steam (or boil) zucchini shells 3-4 minutes.
• Saute onion, greeen pepper, and garlic in butter.
• Add spinach; stir to combine and coat well.
• Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
• Place zucchini in baking dish and fill with stuffing mix.
• Cover with sauce, and sprinkle with cheese.
• Bake for 20-25 minutes, until cheese is bubbly.