Tofu Stuffed Zucchini

FOODISTA
10Ingredients
35Minutes
230Calories

Ingredients

  • zucchini (2 med.)
  • 16 ounces tofu (cake)
  • 2/3 cup onions (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons vegetable oil
  • 1 teaspoon dried parsley
  • 2 teaspoons dried oregano
  • 1/4 teaspoon pepper
  • 2 cups tomato sauce
  • Parmesan cheese (for topping, about 4 tbsp)
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    US|METRIC
  • zucchini (2 med.)
  • 16 ounces tofu (cake)
  • 2/3 cup onions (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons vegetable oil
  • 1 teaspoon dried parsley
  • 2 teaspoons dried oregano
  • 1/4 teaspoon pepper
  • 2 cups tomato sauce
  • Parmesan cheese (for topping, about 4 tbsp)
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    Directions

    1. Medium size glass dish. Preheat oven to 350 degrees.
    2. Wrap tofu in paper towel. Place a heavy skillet on top for about 10 minutes. Slice zucchini in half lengthwise. Scoop out pulp, leaving 1/4 inch shell, then cut zucchini into small serving pieces. Chop zucchini pulp and save for later. Saute onion and garlic in vegetable oil until softened. With hand, squeeze any remaining moisture from tofu. Crumble tofu and add to the zucchini mixture and blend. Remove from heat and spoon into zucchini she
    3. Serve with a green salad and crusty bread, you have a good meatless meal! Yields about 5 servings.
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    NutritionView More

    230Calories
    Sodium20% DV480mg
    Fat22% DV14g
    Protein22% DV11g
    Carbs6% DV19g
    Fiber16% DV4g
    Calories230Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat3g15%
    Trans Fat0g
    Cholesterol<5mg1%
    Sodium480mg20%
    Potassium480mg14%
    Protein11g22%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber4g16%
    Sugars10g20%
    Vitamin A20%
    Vitamin C8%
    Calcium40%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.