In-Season Recipe (late August): Tofu-Stuffed Baked Zucchini

Tofu-stuffed zucchini, served with curried sweet potato. Yuuuum!

Tofu-stuffed zucchini, served with curried sweet potato. Yuuuum!

Zucchini are one of my favourite veggies.  Think about it… it’s delicious grilled on the BBQ, in sauces, in curries, in antipasto, sliced cold with hummus, even baked in loaf form alongside chocolate and walnuts! It’s also packed with all sorts of good vitamins and minerals and high in fibre. You really can’t go wrong.

Here is a delicious and fun way to combine your zucchini with tofu for a protein packed dish:

You will need…

From the garden:

These zucchinis complements of Grandpa Frank's garden!

These zucchinis complements of Grandpa Frank’s garden!

  • A couple nice big zucchinis
  • Few cloves of garlic, coarsely chopped
  • Fresh basil, oregano and thyme, chopped
  • Two or three tomatoes

From the grocer:

  • 1/2 block of tofu, crumbled
  • Handful of olives (Kalamata or Greek colossal work well), coarsely chopped
  • About 1/2 cup bread crumbs (Gluten free? Try almond flour instead!)
  • About 1/2 cup grated Parmesan cheese (Dairy-free? Try nutritional yeast instead!)
  • Dash salt
  • Tablespoon cracked peppers
  • 2 tablespoons olive oil
  • 1/2 lemon

How to:

  1. Preheat oven to 375 degrees.
  2. To make filling: Warm olive oil in a cast iron skillet on low-med heat. Add garlic and saute til soft. Add tofu, olives, tomatoes and herbs and allow to cook down til it’s nice and saucy. Dash of salt if needed.
  3. While filling is simmering, cut zucchinis in halve, lengthwise. Scoop out the seedy part of in the middle like you’re hollowing out a canoe. (Tip: Freeze the scooped-out zucchini to make zucchini bread later!) Lay out zucchinis on a casserole dish or baking sheet.
  4. Scoop out the filling into each zucchini.

    Stuffed!

    Stuffed!

  5. In a dish, combine bread crumbs, parmesan cheese and cracked pepper.
  6. Spoon a generous layer of the bread crumb mixture on top of each zucchini. Drizzle with olive oil.
  7. Bake 20-30 minutes, until the bread crumbs are golden brown and the zucchinis are soft but not mushy.
  8. Give each zucchini a squirt of fresh lemon juice right before serving.

    Right out da oven.

    Right out da oven.

Bon appetit!