Stuffed zucchini provencal
Stuffed zucchini provencal recipe in the zucchini category
Recipe ingredients:
- 6 medium zucchini
- 6 green onions, chopped
- 2 cloves garlic, pressed or minced
- 8 ounces tempeh
- 2 tablespoons extra virgin olive oil or other fresh unrefined oil
- 1/4 cup water
- 1/2 teaspoon dried thyme
- 1/4 teaspoon seasoned, up to 1/2
- Salt
- Freshly ground black pepper
- 2/3 cup grated parmesan or romano cheese
- 2 egg whites, beaten
- 1 cup tomato sauce
- 1/2 cup water
- Salt and pepper
Recipe method:
- Wash and boil whole zucchini for about 7 minutes, until zucchini are somewhat tender but not mushy.
- Remove from water and set aside.
- Saute green onion, garlic and tempeh in olive oil and water until onions are soft.
- Add thyme, seasoned salt and pepper to taste and continue cooking for another minute r so until water has been absorbed into the tempeh. Remove from heat.
- Slice zucchini lengthwise and scoop pulp out of zucchini halves with a melon baller or spoon, reserving pulp and leaving a 1/4 inch thick shell. Chop zucchini pulp well.
- In a bowl, add parmesan cheese and beaten egg whites to zucchini pulp. Mix well.
- Add tempeh mixture to zucchini pulp mixture. Mix well.
- Scoop filling mixture into zucchini shells in equal parts.
- Place zucchini in baking dish or dishes.
- Combine tomato sauce, water, and salt and pepper to taste. Pour over zucchini.
- Bake at 350 degrees F for 25 minutes.
Tags: stuffed, provencal, recipe, zucchini, recipes, cooking