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
Filled Zucchini with Tofu and Fresh Cream
Filled Zucchini with Tofu and Fresh Cream

Instructions

  1. A quick, fine dish that I created from using leftovers.
  2. Wash the zucchini and cut in half. Scrape out the inside with a spoon and cut into small pieces.
  3. 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.
  4. 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.
  5. I like to eat potatoes, rice or pasta with it.
  6. Per serving (without side dish) about 19g protein, 17.5g carbohydrates, 14g fat.

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