1. Zucchini cups
  2. 2 zucchinis, each about 8 inches long
  3. Stuffing
  4. 1/3 cups of jarred roasted bell pepper, well-drained and minced
  5. 1/3 cup coarsely crumbled tofu
  6. 2 Tbs toasted pine nuts
  7. 1 tsp minced fresh oregano, or 1/4 tsp dried oregano
  8. 1/4 tsp sea salt


  1. To make zucchini cups: Trim and discard zucchini ends. Cut zucchini crosswise into 1/2 inch thick slices. Using a melon baller, scoop out center of each slice, leaving a shell a little less than 1/4 inch thick. Steam cups in a covered steamer over boiling water until just barely tender, about 4 minutes. Drain cups upside down on a plate lined paper towel.
  2. To prepare stuffing: stir together all stuffing ingredients in a small bowl. Add additional oregano or salt to taste.
  3. Prepare boiler. Lightly oil small shallow baking pan. Transfer zucchini cups to prepared pan, and mound a scoop of the stuffing in each zucchini cup. Broil about 4 inches from the heating element for about 3 minutes, or until tofu is softened and lightly brown. Serve warm.


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