Tofu-Stuffed Zucchini(Low-Fat Dish) - cooking recipe

Ingredients

1 medium zucchini
1 (8 oz.) cake tofu (bean curd)
1/3 c. chopped onion
1 clove garlic, minced
1 Tbsp. vegetable oil
1 Tbsp. fresh parsley
1 tsp. dried oregano leaves
1/8 tsp. pepper
1 c. tomato sauce or 1 c. chicken broth
2 Tbsp. Parmesan cheese (for topping)

Preparation

Wrap the tofu in absorbent toweling.
Place a heavy weight on top for 10 minutes to squeeze out the excess moisture.
Wash thoroughly and trim ends from zucchini.
Slice zucchini in half lengthwise.
Scoop out the pulp, leaving a 1/4-inch shell.
Chop the zucchini pulp and reserve for later use.
Saute the onion and garlic in the vegetable oil until softened.
Add the chopped zucchini pulp and cook until softened (about 10 minutes).