Stuffed Zucchini

This is more of a "how to" than an actual recipe, because I just made these up as I went along and didn't really measure. They turned out really well though, so next time I will pay more attention to myself as I make them. *grin*

Ingredients:
3 large zucchini
1/2 of a medium onion
5 or 6 cloves garlic
8 to 10 baby bella mushrooms
1/3 block extra firm silken tofu, chopped in small bits or crumbled
1/4 cup white wine
2 tablespoons soy sauce
1 teaspoon oregano and/or thyme
black pepper to taste
seasoned bread crumbs *

Directions:
Half the zucchini and pare bottoms if necessary so that the "boats" are stable. Cut a cavity into each zucchini and score with a knife. Scoop cut bits of zucchini out with a spoon; reserve. Saute tofu in 2 tablespoons olive or canola oil. When brown, add mushrooms, onion and garlic. Season to taste with herbs and pepper. When mushrooms are golden on both sides, splash in the wine and soy sauce. Then add the chopped reserved zucchini and cook for just a couple more moments until the wine and soy sauce cook down by about 1/2. Spoon this mixture into the zucchini "boats." Sprinkle with seasoned bread crumbs.

Bake in a 400 degree F. until bread crumbs are browned and zucchini edges are a bit golden in spots (about 15 to 30 minutes.)

Note: I made my own bread crumbs, though of course store bought would work well too. Mine were from homemade wheat bread, seasoned with anything that Haiku thought smelled good from the spice drawer! That included oregano, dry mustard, and cayenne pepper. Very yummy!

photo by Haiku, April 8, 2007