Logo vegan3000

Round zucchini stuffed with tofu and spinach

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 2 people
2 round zucchini big enough
200 g of fresh tofu
spinach
breadcrumbs
parsley
lemon juice
1 small red onion
salt
pepper
extra virgin olive oil
white wine (optional)

Instructions

Wash the zucchini and cut the top off.
Cook in boiling salted water until they are well cooked.
Drain and empty them with a spoon, keeping the pulp aside in a bowl.
Wash the spinach and boil them.
Let them then fry in a pan with a chopped onion and the flesh removed from Zucchini.
Add the tofu, cut into small cubes or smoothie, salt, pepper, and a little lemon juice.
Mix well until you get a compound as homogeneous as possible, add 2 tablespoons bread crumbs and, if desired, a little white wine.
Cook for another couple of minutes, then topped with this compound the zucchini.
Sprinkle at the end with more bread crumbs and bake in the oven for about 30 minutes, until the tip is golden.


Do you like this recipe?
Please leave your vote and/or comment


Please share on


Notes

(Thanks to Gena)

Your votes  

Vote this recipe



Visited 7409 times

Your votes   

Your comments  

Leave your comment



No comment so far

 
Have you tried these recipes?
Have you read these news?