Tofu Stuffed Zucchini

DIRECTIONS

• In a Dutch oven parboil the zucchini for 10 minutes in boiling water.
• Remove from the pot and cool.
• Cut zucchini and half lengthwise and trim the bottoms so they lie flat.
• Scoop out the insides and salt lightly.
• Chop zucchini pulp, onion and tomatoes.
• Set aside.
• In a 1-quart saucepan heat 1 tablespoon oil.
• Add flour and cook, stirring, for about 5 minutes.
• Add the tofu and cook, stirring until thick.
• Preheat oven to 350 F degrees.
• In a skillet, heat 1 tablespoon oil and sauté the zucchini, onion and garlic.
• Remove from heat.
• Add chopped tomatoes, season with salt and pepper.
• Stir in tofu sauce.
• Stuff the zucchini halves with tofu and vegetable mixtures, then top with mozzarella cheese.
• Place on a greased baking sheet, bake for 20-30 minutes, or until cheese melts.