Italian Stuffed Zucchini Recipe

Ingredients

1 (11 ounce) package zucchini pasta

4 cloves garlic, chopped

1 pound lean ground beef

1 cup Italian-style dry white wine

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/2 cup butter, melted

1/2 large tomato, diced

1/4 cup chopped fresh basil

1/2 cup extra firm tofu, drained and chopped

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a large bowl, combine pasta, garlic, ground beef, wine, oregano, pepper, salt, tomato, basil and tofu. Pour into prepared dish and sprinkle top with tomato.

Bake in preheated oven for 45 minutes, or until basting and caking.

Comments

JoGNoTTo writes:

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I have been using Japanese dressing since I was a little girl. My father never used to make Ichijins but my mother did and she is surely responsible! The combined effect of this and the peruvian lima beans make this a fabulous combo. I originally had Boiled Crayfish along with the other ingredients and photographed with my Q-tips. Just finished off with leftovers while studying. Next time I will make Japanese should be enough. BBQ is a good end product.

Italian Stuffed Zucchini Recipe

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