Wednesday, November 2, 2011

Vegan Stuffed Zucchini with Tofu Ricotta Cheese Filling

Vegan thanksgivings can fun and stressful, I was looking for a simple appetizer, that was both easy and flavorful
and I found this one Baked Stuffed Zucchini with Tofu Ricotta Filling, I've tried Ann Gentry's Tofu Ricotta and it was amazing! So I wanted to incorporate that into a stuffed dish, and I found this one. 

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

Preheat oven to 375’

Cut the zucchini into 1inch rounds 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 10-15 minutes, until the squash is tender and the tops are golden.
Warm the tomato or nomato sauce and spoon a small pool of sauce onto the plate
Place zucchini rounds on each plate

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