I stuffed this zucchini with tofu ricotta and Daiya Mozzarella, then baked it over tomato sauce. It was served over whole wheat spaghetti. The zucchini gets really tender while it’s baking and goes great with the flavor of the ricotta and tomato sauce. It also makes a very nice presentation, so it would be great for serving to company.
1 recipe tofu ricotta (recipe below)
5 medium zucchini
1/2 cup fresh basil finely chopped
1/2 cup Daiya mozzarella
1 jar vegan pasta sauce
Whole wheat pasta cooked according to package directions (optional)
Preheat the oven to 375. Pour the pasta sauce into a large baking dish and cover the bottom with the sauce. Cut the stem off the zucchini and then cut in half lengthwise. Using a teaspoon scape all the seeds out of the zucchini to make a space for the ricotta. Just be careful not to get to close to the skin on the sides and bottom. Add the basil into the tofu ricotta and mix it well. Fill the zucchini with the ricotta and lay them on top of the sauce. When they are all filled sprinkle the zucchini with the Daiya. Bake for about 30 -40 minutes until the zucchini are tender but not mushy. Serve over whole wheat pasta.
1 block of firm or extra firm tofu drained and pressed
The juice of 1 lemon
5 TBSP of nutritional yeast
2 TBSP Italian seasoning
salt and pepper to taste
Combine all of the ingredients and mash them together. I like to use a potato masher for this. It should have the texture of ricotta cheese when it is mashed. Let is sit in the fridge for at least 30 minutes before you use it.