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Nutrition Facts

Serving Size 1 (193g)

Recipe makes 8 servings

Calories 144
Calories from Fat 85 (59%)
Amount Per Serving %DV
Total Fat 9.5g 14%
Saturated Fat 3.4g 17%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 16mg 5%
Sodium 147mg 6%
Potassium 397mg 11%
Total Carbohydrate 8.1g 2%
Dietary Fiber 1.7g 6%
Sugars 3.3g
Protein 8.4g 16%
Vitamin A 598mcg 11%
Vitamin B6 0.3mg 14%
Vitamin B12 0.5mcg 8%
Vitamin C 21mg 35%
Vitamin E 1mcg 3%
Calcium 160mg 16%
Iron 0mg 5%

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Tofu Stuffed Zucchini Recipe #14604

Excellent as a main dish for vegetarians, also good for carnivores!
by Mirj

1 hour | 15 min prep

SERVES 8

  1. In a Dutch oven parboil the zucchini for 10 minutes in boiling water.
  2. Remove from the pot and cool.
  3. Cut zucchini and half lengthwise and trim the bottoms so they lie flat.
  4. Scoop out the insides and salt lightly.
  5. Chop zucchini pulp, onion and tomatoes.
  6. Set aside.
  7. In a 1-quart saucepan heat 1 tablespoon oil.
  8. Add flour and cook, stirring, for about 5 minutes.
  9. Add the tofu and cook, stirring until thick.
  10. Preheat oven to 350 F degrees.
  11. In a skillet, heat 1 tablespoon oil and sauté the zucchini, onion and garlic.
  12. Remove from heat.
  13. Add chopped tomatoes, season with salt and pepper.
  14. Stir in tofu sauce.
  15. Stuff the zucchini halves with tofu and vegetable mixtures, then top with mozzarella cheese.
  16. Place on a greased baking sheet, bake for 20-30 minutes, or until cheese melts.

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