Tempeh-Stuffed Zucchini Recipe
Tempeh-Stuffed Zucchini is perfect for any weather and almost for any meal. Tempeh-Stuffed Zucchini is a definite tummy pleaser. You are sure going to like this!
Ingredients
| 3-4 medium-large zucchini | ||
| Tempeh | 12 Ounce (FILLING:) | |
| Tamari | 6 Tablespoon (FILLING:) | |
| Dried oregano | 1 Teaspoon (FILLING:) | |
| Black pepper | 1/2 Teaspoon (FILLING:) | |
| Onion | 1/2 Cup (16 tbs), minced (FILLING:) | |
| Garlic | 2 Clove (5gm), minced (FILLING:) | |
| 3 tbs (45 ml) plus | ||
| Oil | 1 Tablespoon (FILLING:) | |
| Soft bread crumbs | 1 Cup (16 tbs) (FILLING:) | |
| Parsley | 1/2 Cup (16 tbs), minced (FILLING:) | |
| Tomatoes | 1 1/2 Cup (16 tbs) (FILLING:) | |
Directions
Wash and trim ends from the zucchini.
Slice into 3/4-inch thick circles; using sharp knife, remove centers, leaving 1/4-inch ring of shell.
Reserve pulp for filling.
Parboil for 2 minutes.
Combine first 7 Filling ingredients and saute the mixture in 3 tbs oil.
Add the zucchini pulp, chopped, and 1 tbs oil.
Saute until pulp softens.
Remove from heat and stir in bread crumbs, parsley and tomatoes.
Place drained zucchini rings in an oiled flat 9xl3-inch pan.
Heap filling in centers and bake at 375°F (190°C) for 20 minutes.
Slice into 3/4-inch thick circles; using sharp knife, remove centers, leaving 1/4-inch ring of shell.
Reserve pulp for filling.
Parboil for 2 minutes.
Combine first 7 Filling ingredients and saute the mixture in 3 tbs oil.
Add the zucchini pulp, chopped, and 1 tbs oil.
Saute until pulp softens.
Remove from heat and stir in bread crumbs, parsley and tomatoes.
Place drained zucchini rings in an oiled flat 9xl3-inch pan.
Heap filling in centers and bake at 375°F (190°C) for 20 minutes.
Chef
