Stuffed Zucchini
Description
These stuffed zucchini boats offer a hearty, satisfying meal that balances earthy vegetables with a creamy, savory protein. The firm tofu is marinated in a blend of soy sauce and peanut butter, creating a rich, umami-packed filling when combined with sautéed mushrooms, onions, and celery. The mixture is nestled into steamed zucchini shells and baked in a light broth infused with garlic, herbs, and spices. The result is a tender, flavorful dish with a comforting texture that feels both rustic and elegant. Perfect for a wholesome weeknight dinner or a vegetarian-friendly potluck, this recipe highlights simple ingredients to create a deeply satisfying main course. It’s a versatile option that appeals to those looking for plant-based comfort food without sacrificing flavor or substance.Directions
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Preheat the oven to 350°F (175°C).
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Steam the zucchini for 5 minutes until slightly tender, then cut them in half lengthwise and scoop out the seeds to create shells.
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Finely chop the scooped-out zucchini pulp and set aside.
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Drain and press the firm tofu to remove excess water, then cube it.
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In a bowl, whisk together the soy sauce and peanut butter. Add the cubed tofu and toss to coat evenly. Marinate for at least 15 minutes (or up to 2 hours if time permits).
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Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the marinated tofu and fry until browned and slightly crisp. Remove from pan and set aside.
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In the same skillet, add the remaining 2 tablespoons of oil. Sauté the onions, celery, mushrooms, chopped zucchini pulp, and 1 minced garlic clove until softened and fragrant, about 5-7 minutes.
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Stir in the whole grain bread crumbs, oregano, and basil. Add the browned tofu to the skillet and mix well to combine the filling.
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Spoon the tofu and vegetable mixture into the zucchini shells, packing them gently.
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Place the stuffed zucchini in a baking dish.
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In a small saucepan, combine the remaining minced garlic, bay leaf, salt, sugar, black pepper, and 4 cups of water. Bring to a simmer and cook for 10 minutes to infuse the flavors.
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Pour the seasoned broth over the stuffed zucchini in the baking dish.
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Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 5-10 minutes if desired for a slightly drier top.
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Let rest for 5 minutes before serving. Discard the bay leaf.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 467.6kcal
- % Daily Value *
- Total Fat 22.8g36%
- Saturated Fat 3.7g19%
- Cholesterol 0.0mg0%
- Sodium 5982.7mg250%
- Total Carbohydrate 62.4g21%
- Dietary Fiber 13.9g56%
- Sugars 11.7g
- Protein 14.4g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
