Stuffed zucchini and onions
Instructions
Blanch for 5 minutes in warm water Zucchini (cut in half lengthwise) and whole onions.
After being drained, excavated the squash with a spoon take away a part of the pulp which is held apart.
Browse the onions and put aside small parts and broken ones.
Grease a baking pan with oil and posateci the zucchini and onions are ready to be filled.
To make the filling, put the chopped tofu with a fork and add the rice, chopped garlic, salt and soy sauce, the remnants of the onions and zucchini.
Mix all well together, sprinkle the breadcrumbs, add a few drops of olive oil and bake for about 40 minutes.
Serve the warm, although all the stuffed Zucchini and onions are good cold the next day too.
Ingredients and dosing for 4 persons
- 5 zucchini
- 2 onions
- 1/2 block of tofu
- 1/2 cup of cooked rice
- 3 pinches of oregano
- 1 tablespoon of olive oil
- 1/2 teaspoon of sea salt
- 1 tablespoon of soy sauce
- 2 cloves of garlic
- 3 tablespoons of integral breadcrumbs