"My squash crop is coming in quickly. Does anyyone have a good stuffed
zuchinni recipe? I would also welcome any other squash recipes. " from
Chris
I've been enjoying the following recipe, adapted from the MasterCook
"Entertain" cookbook:
* Exported from MasterCook *
Zucchini Stuffed with Provençale Stuffing
Recipe By : Dee Bell, modified by Pearl Teller
Serving Size : 4 Preparation Time :0:30
Categories : Vegetable Low Fat
Amount Measure Ingredient -- Preparation Method
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2 cups Provençale Stuffing -- (see recipe and notes)
1 large zucchini
12 packages tofu -- frozen, defrosted
2 1/2 " slices gimmee lean, sausage flavor -- crumbled
Heat oven to 350°F. Prepare Provençale Stuffing.Crumble the drained tofu
together with the gimmee lean - I used my fingers. Stir it into the
Provençale mixture, cooking until the excess liquid is drained.. Cut the ends
from the zucchini and boil whole for about 3 minutes. Let cool, cut in half
and scoop out the seeds and pulp. (I omitted the boiling, scooped & stuffed.
Reserve pulp for soup, or chop up and add it to thr the vegetables in the
stuffing. (I did the latter - the first time I used half the pulp, the second
time all the pulp. Both were good.) I cooked wrapped, cored squash in
microwave, testing frequently to be sure not to soft - just until juices
started to run. Maybe 3-5 minutes - depending on squash size and microwave.
Then I stuffed & heated again in microwave. The original recipe suggested
topping with provolone; I omitted that step. One time I sprinkled with grated
Parmesan. Serve immediately.
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NOTES : Zucchini halves baked with a stuffing of tomatoes and breadcrumbs
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