in Recipes

Stuffed zucchini with smoked tofu

updated

Spread the love

Ingredients for 2 servings:

  • 2 zucchinis
  • 1 shallot(s)
  • 1 garlic clove(s)
  • 1 tbsp olive oil
  • 175 g smoked tofu
  • ½ tsp rosemary
  • 1 tsp thyme
  • 75 g polenta
  • 2 tbsp tomato paste
  • 1 mozzarella
  • 400 ml tomato(s), pureed, with basil
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Halve the zucchini horizontally and scoop out the flesh with a teaspoon. Finely chop the flesh. Finely chop the shallot and garlic and sauté in oil until translucent. Add the crumbled smoked tofu and fry with rosemary and thyme until golden brown. Stir in the polenta, tomato paste, and zucchini flesh, bring to a boil briefly, and season with salt and pepper. Fill the hollowed-out zucchini halves with the filling and arrange the mozzarella slices on top. Bake in the tomato sauce in the oven at 170°C for about 30 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bear paws

Spinach flan