For Patty: I am resubmitting both the zucchini and stuffing recipe because
you were right: the stuffing recipe never seemed to come through & the
zucchini recipe looked illegible to me. Hopefully this time it will be ok.
The MasterCook digest reports that some of the problems may occur when
submitting as attachments, so I am trying cut and paste this time. - Pearl
* 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)
1 large zucchini
12 packages tofu, low fat -- frozen, defrosted
2 1/2 " slices gimmee lean, sausage flavor -- crumbled
Heat oven to 350°F. Prepare Provençale Stuffing- before adding the bread
crumbs, 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. Then add the bread crumbs. 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 µwaved before stuffing.
See below. 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 glisten. 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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