Directions:
- In a Dutch oven parboil the zucchini for 10 minutes in boiling water.
- Remove from the pot and cool.
- Cut zucchini and half lengthwise and trim the bottoms so they lie flat.
- Scoop out the insides and salt lightly.
- Chop zucchini pulp, onion and tomatoes.
- Set aside.
- In a 1-quart saucepan heat 1 tablespoon oil.
- Add flour and cook, stirring, for about 5 minutes.
- Add the tofu and cook, stirring until thick.
- Preheat oven to 350 F degrees.
- In a skillet, heat 1 tablespoon oil and sauté the zucchini, onion and garlic.
- Remove from heat.
- Add chopped tomatoes, season with salt and pepper.
- Stir in tofu sauce.
- Stuff the zucchini halves with tofu and vegetable mixtures, then top with mozzarella cheese.
- Place on a greased baking sheet, bake for 20-30 minutes, or until cheese melts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.23 Kcal (671 kJ) | ||
| Calories from fat | 86.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.56g | 15% | |
|---|---|---|---|
| Cholesterol | 3.83mg | 1% | |
| Sodium | 216.1mg | 9% | |
| Potassium | 146.28mg | 3% | |
| Total Carbs | 7.84g | 3% | |
| Sugars | 1.89g | 8% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 12.37g | 25% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 1.6mg | 9% | |
| Calcium | 322.8mg | 32% | |
| Amount Per 100 g | |||
| Calories | 183.72 Kcal (769 kJ) | ||
| Calories from fat | 98.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 15% | |
|---|---|---|---|
| Cholesterol | 4.39mg | 1% | |
| Sodium | 247.79mg | 9% | |
| Potassium | 167.73mg | 3% | |
| Total Carbs | 8.99g | 3% | |
| Sugars | 2.16g | 8% | |
| Dietary Fiber | 2.54g | 9% | |
| Protein | 14.19g | 25% | |
| Vitamin C | 5.6mg | 8% | |
| Iron | 1.9mg | 9% | |
| Calcium | 370.1mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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