pages 114-115 in the book
1 wash and
boil whole zucchini for about 7 minutes, until zucchini are somewhat tender
but not mushy. Remove from water and set aside.
2 sauté green onion, garlic, and tempeh in olive oil and
water until onions are soft. Add thyme, seasoned salt, and pepper to taste
and continue cooking for another minute or so until water has been absorbed
into the tempeh. Remove from heat.
3 slice zucchini lengthwise and scoop pulp out of zucchini halves
with a melon baller or spoon, reserving pulp and leaving a 1/4-inch-thick
shell. Chop zucchini pulp well.
4 in a bowl, add Parmesan cheese and beaten egg whites to zucchini
pulp. Mix well. Add tempeh mixture to zucchini pulp mixture. Mix well.
5 scoop filling mixture into zucchini shells in equal parts. Place
zucchini in baking dish or dishes.
6 combine tomato sauce, water, and salt and pepper to taste. Pour
7 bake at 350 degrees F for 25 minutes.
variation - use fresh
herbs if you can for an even more aromatic dish.
- 6 medium zucchini
- 6 green onions, chopped
- 2 cloves garlic, pressed or minced
- 8 ounces tempeh
- 2 tablespoons extra-virgin olive oil or other fresh, unrefined oil
- 1/4 cup water
- 1/2 teaspoon dried thyme
- 1/4 to 1/2 teaspoon seasoned salt
- Freshly ground black pepper
- 2/3 cup grated Parmesan or Romano cheese
- 2 egg whites, beaten
- 1 cup tomato sauce
- 1/2 cup water
- Salt and pepper