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 saute 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.
Ingredients:
4 zucchini
1 small onions
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
Steps/Methods:
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 saute 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.
