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
FILLING:
12-oz pkg (360 g) Multi-Grain or Soy Tempeh
6 tbs (90 ml) tamari
1 tsp (5 ml) dried basil pinch oregano
1/2 tsp (3 ml) black pepper
1/2 cup (120 ml) onion, minced
2 cloves garlic, minced
3 tbs (45 ml) plus
1 tbs (15 ml) oil
1 cup (240 ml) soft bread crumbs
1/2 cup (120 ml) parsley, minced
1 1/2 cups (355 ml) tomatoes
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.
