This recipe for baked stuffed zucchini with tofu ricotta stuffing has various components to it, but can be made ahead for the most part. It is a delicious vegan entrée for entertaining, and can be served with either Tomato Basil Sauce or Nomato Sauce.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
- 4 small zucchini, each about 6-7 inches long
- Sea salt and freshly ground pepper
- 1 tablespoon olive oil
- ½ small onion, chopped fine
- 1 recipe Tofu and Herb Ricotta
- 4 tablespoons fine breadcrumbs (optional)
- 1 recipe Tomato Basil Sauce or Nomato Sauce
Preparation:
Preheat oven to 375’
Cut the zucchini in half lengthwise and gently scoop out the pulp with a teaspoon. Finely chop the pulp. Heat the olive oil in a skillet over medium high flame; add the onion and zucchini pulp and cook about 5 minutes, until the onion is translucent and the mixture is fairly dry. Mix the vegetables into the tofu ricotta and adjust seasoning if necessary.
Season the zucchini shells with salt and pepper; fill generously with the stuffing and smooth the tops. Line the zucchini halves up on a flat, lightly oiled baking tray. Sprinkle with breadcrumbs if desired.
Bake the zucchini for 15-20 minutes, until the squash is tender and the tops are golden.
Warm the tomato sauce or nomato sauce and spoon a small pool of sauce onto each of 4 plates. Place two zucchini halves on each plate and serve.
Serves 4
Copyright 2010 by Jen Hoy
Cut the zucchini in half lengthwise and gently scoop out the pulp with a teaspoon. Finely chop the pulp. Heat the olive oil in a skillet over medium high flame; add the onion and zucchini pulp and cook about 5 minutes, until the onion is translucent and the mixture is fairly dry. Mix the vegetables into the tofu ricotta and adjust seasoning if necessary.
Season the zucchini shells with salt and pepper; fill generously with the stuffing and smooth the tops. Line the zucchini halves up on a flat, lightly oiled baking tray. Sprinkle with breadcrumbs if desired.
Bake the zucchini for 15-20 minutes, until the squash is tender and the tops are golden.
Warm the tomato sauce or nomato sauce and spoon a small pool of sauce onto each of 4 plates. Place two zucchini halves on each plate and serve.
Serves 4
Copyright 2010 by Jen Hoy
