Filled Zucchini with Tofu and Fresh Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 zucchini
- 250 g tofu
- 80 g tomato paste or spread, spread, nut butter or cream cheese (also vean)
- 1 teaspoon rapeseed oil
- Herbs, dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- A quick, fine dish that I created from using leftovers.
- Wash the zucchini and cut in half. Scrape out the inside with a spoon and cut into small pieces.
- Cut the tofu into small pieces and fry well with the zucchini pieces in a pan with a little oil. Mix the still hot pieces in a bowl with the tomato paste or the spreadable cream, add a little more water if necessary, the mixture can be slightly liquid. (Tip: in my case it was the remains of a vegan tomato spread.) Season the mixture with dried herbs, salt and pepper as desired.
- Place the zucchini in a baking dish, fill with the tofu mixture and bake in the preheated oven at 200 ° C for about 25 minutes.
- I like to eat potatoes, rice or pasta with it.
- Per serving (without side dish) about 19g protein, 17.5g carbohydrates, 14g fat.
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