The summer vegetables are resurfacing on the market stalls and I took this opportunity to make vegetarian stuffed zucchini dish. Bonus ? It’s gluten-free. So, usually, the stuffed zucchini is made with round zucchini but I always preferred the elongated zucchini so I made them like this !
To make this recipe, I used tofu rosso. If you are not used to it, pay attention to your seasoning because the product itself is already quite salty.
Vegetarian stuffed zucchini : the recipe
1 red onion
2 cloves of garlic
1 pack of tofu rosso
Tomato pulp or puree (or cooked tomato sauce if you only have that !)
Cook the rice beforehand. It is necessary to rinse your rice well before cooking it because unfortunately, all rice fields – even organic, are contaminated. Once cooked, rinse and set aside.
Peel and mince the onion. Peel the garlic cloves and remove the germ. Put the cloves in a garlic press.
Wash the zucchini and cut them in half lengthwise. Scrape the flesh a bit to create a hollow along the length of the zucchini for the stuffing. Place them in a baking dish.
In a large frying pan, heat the olive oil before putting the sliced onions. Brown them. Salt lightly.
Then add the zucchini, garlic and tofu rosso. It is necessary to crush it using a fork to have this “stuffing” aspect. Then pour the tomato pulp. Simmer for a few minutes over low heat.
Check the seasoning : the tofu being quite salty, be careful not to add too much. Pepper is an essential and a few pinches of oregano will transport you to the Mediterranean coasts.
It is possible to add the rice to the stuffing or to keep it as an accompaniment on the side, as desired.
Pour the stuffing over the zucchini and sprinkle with a little Parmesan.
Bake in an oven heat to 200°C (rotating heat) for about fifteen minutes.
For vegan stuffed zucchini : replace the parmesan cheese with vegan alternative or without cheese at all.
Other vegetarian recipes :