Zucchini stuffed with Savory Tofu Spread
Easy to cook, but also very healthy and tasty with Tofu Spread.
Yield
2 servingsPrep
5 minCook
4 minReady
9 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
zucchini
halved lengthwise |
*
|
|
| ½ | teaspoon |
salt
|
*
|
| ½ | teaspoon |
black pepper
ground |
*
|
| ½ | cup |
-
savoury tofu sprad |
* |
| 1 | teaspoon |
lemon juice
fresh |
*
|
| 2 | teaspoons |
basil
dried |
*
|
| ½ | teaspoon |
black pepper
ground |
*
|
| 3 | teaspoon |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
zucchini
halved lengthwise |
*
|
|
| 2.5 | ml |
salt
|
*
|
| 2.5 | ml |
black pepper
ground |
*
|
| 118 | ml |
-
savoury tofu sprad |
* |
| 5 | ml |
lemon juice
fresh |
*
|
| 1E+1 | ml |
basil
dried |
*
|
| 2.5 | ml |
black pepper
ground |
*
|
| 15 | ml |
olive oil
|
*
|
Directions
Preheat oven to 375℉ (190℃) F.
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.
