Stuffed Zucchini

Stuffed Zucchini


  • 1 large or 2 medium zucchini, cut in half lengthwise
  • 1 onion, chopped
  • 1 clove garlic, minced or put through a press
  • 2 tablespoons safflower oil, more as necessary
  • 1 cup diced tofu
  • 2 carrots, sliced diagonally, or cut in matchsticks
  • 3/4 cup raw peanuts
  • Vegetable salt to taste
  • 2 ribs celery, sliced diagonally
  • 2/3 - 3/4 cup cooked soybeans or 3/4 cup cooked soy flakes (1/3 cup raw), opt
  • 3 cups cooked bulgur or millet
  • 1 tablespoon tamari, or to taste
  • 1 cup warm Tahini-Tamari sauce


Serves 6 to 8. Preheat the oven to 325 degrees. Steam the zucchini for 5 minutes, then scoop out the seeds and stringy part of the pulp. Saute the onion and garlic in the oil, with the tofu, until the onion is tender. Add the carrots and peanuts, sprinkle with a little vegetable salt, and stir-fry for 3 minutes more, then add the soybeans or soy flakes. Add a little more oil and stir in the cooked bulgur or millet and the tamari. Toss with the vegetables and heat through, adding more tamari if desired. Stuff the zucchini with the mixture, then place in an oiled baking dish and bake in the preheated oven for 30 minutes. Remove from the oven, pour on the warm tahini-tamari sauce, and serve. Tahini-Tamari Sauce Yield: 3/4 to 1 cup 1/4 cup tamari 1/2 cup sesame tahini 1 teaspoon freshly grated gingerroot 2 teaspoons dry sherry Hot water Combine the tamari, tahini, ginger, and sherry. Thin out to the desired consistency with hot water.

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