Stuffed Zucchini

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.

Cooking Method: Baking, Frying, Steaming, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 467.6

Dietary: Vegan, Vegetarian

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

1
Preheat the oven to 350°F (175°C).
2
Steam the zucchini for 5 minutes until slightly tender, then cut them in half lengthwise and scoop out the seeds to create shells.
3
Finely chop the scooped-out zucchini pulp and set aside.
4
Drain and press the firm tofu to remove excess water, then cube it.
5
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).
6
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.
7
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.
8
Stir in the whole grain bread crumbs, oregano, and basil. Add the browned tofu to the skillet and mix well to combine the filling.
9
Spoon the tofu and vegetable mixture into the zucchini shells, packing them gently.
10
Place the stuffed zucchini in a baking dish.
11
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.
12
Pour the seasoned broth over the stuffed zucchini in the baking dish.
13
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.
14
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.

Read it online: https://www.chefs-mate.com/recipe/stuffed-zucchini-4/