Tofu Stuffed Zucchini

• zucchini 2 med.
• 16 ounces tofu cake
• 2/3 cup onions chopped
• 2 cloves garlic minced
• 2 tablespoons vegetable oil
• 1 teaspoon dried parsley
• 2 teaspoons dried oregano
• 1/4 teaspoon pepper
• 2 cups tomato sauce
• Parmesan cheese for topping, about 4 tbsp

1. Medium size glass dish. Preheat oven to 350 degrees.
2. Wrap tofu in paper towel. Place a heavy skillet on top for about 10 minutes. Slice zucchini in half lengthwise. Scoop out pulp, leaving 1/4 inch shell, then cut zucchini into small serving pieces. Chop zucchini pulp and save for later. Saute onion and garlic in vegetable oil until softened. With hand, squeeze any remaining moisture from tofu. Crumble tofu and add to the zucchini mixture and blend. Remove from heat and spoon into zucchini she
3. Serve with a green salad and crusty bread, you have a good meatless meal! Yields about 5 servings.

zucchini, cake, onions, garlic, vegetable oil, parsley, oregano, pepper, tomato sauce, parmesan cheese

Taken from www.yummly.com/recipe/Tofu-Stuffed-Zucchini-1676806 (may not work)