Best Savory Stuffed Zucchini Recipes
ZUCCHINI STUFFED WITH SAVORY TOFU SPREAD
Make and share this Zucchini Stuffed With Savory Tofu Spread recipe from Food.com.
Provided by Tofu Spread
Categories Low Protein
Time 9m
Yield 1 2 zucchini, 2 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Cut off the stems and navels from the zucchini and cut lengthwise into 1/8-inch-thick slices. Lightly brush 2 baking sheets with olive oil. Place the zucchini slices on the sheets and brush the tops lightly with more olive oil. Bake in the preheated oven until soft but not browned, 15 to 20 minutes. Remove from the oven and allow to cool.
- 3. Combine all the ingredients for the filling, including tofu spread, basil, salt and pepper to taste, in a bowl. Using a wooden spoon, beat until smooth.
- 4. Place a teaspoonful of filling at the wider end of each zucchini slice and roll up the slice. Fix rolls with chives. (Optional).
- 5.Sprinkle with lemon juice.
- You can buy tasty Tofu Spread here https://tofuspread.com.
Nutrition Facts : Calories 144.4, Fat 8.5, SaturatedFat 1.7, Sodium 602.1, Carbohydrate 19.1, Fiber 10.3, Sugar 5, Protein 3.8
SAVORY STUFFED ZUCCHINI
I've used this savory recipe both as a main course and a side dish. The walnuts give it a wonderful crunch. It's always a hit.
Provided by meridian57
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Melt butter in a large skillet over medium heat. Cook the onions and garlic, stirring occasionally, until the onions are beginning to brown, about 8 minutes. While the onions and garlic are cooking, slice the zucchini in half lengthwise, and remove the inner flesh with a spoon. Leave a 1/2-inch thick shell all around the zucchini; chop the scooped-out zucchini flesh. Place the zucchini flesh, bouillon cube, and walnuts into the skillet. Cook and stir over medium heat until the bouillon cube has dissolved and the zucchini flesh is hot, about 5 minutes. Stir in 1 cup of Cheddar cheese, mix well, and remove from heat. Allow the mixture to cool, then beat in 1 egg.
- Place the zucchini shells into a baking dish, and fill with the walnut-cheese mixture. Sprinkle about 1/4 cup of shredded Cheddar cheese on top of each stuffed zucchini.
- Bake in the preheated oven until the cheese is browned and bubbling and the filling is set, about 30 minutes.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 13 g, Cholesterol 106.4 mg, Fat 40.4 g, Fiber 3.8 g, Protein 18.4 g, SaturatedFat 14.8 g, Sodium 620.5 mg, Sugar 4.8 g
ZUCCHINI STUFFED WITH SAVORY TOFU SPREAD
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Cut off the stems and navels from the zucchini and cut lengthwise into 1/8-inch-thick slices. Lightly brush 2 baking sheets with olive oil. Place the zucchini slices on the sheets and brush the tops lightly with more olive oil. Bake in the preheated oven until soft but not browned, 15 to 20 minutes. Remove from the oven and allow to cool.
- Combine all the ingredients for the filling, including tofu spread, basil, salt and pepper to taste, in a bowl. Using a wooden spoon, beat until smooth.
- Place a teaspoonful of filling at the wider end of each zucchini slice and roll up the slice. Fix rolls with chives. (Optional)
- Sprinkle with lemon juice.
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