Round zucchini stuffed with tofu and spinach
Zucchine tonde ripiene di tofu e spinaci
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For 2 people
2 round zucchini big enough
200 g of fresh tofu
spinach
breadcrumbs
parsley
lemon juice
1 small red onion
salt
pepper
extra virgin olive oil
white wine (optional)
Wash the zucchini and cut the top off.
Cook in boiling salted water until they are well cooked.
Drain and empty them with a spoon, keeping the pulp aside in a bowl.
Wash the spinach and boil them.
Let them then fry in a pan with a chopped onion and the flesh removed from Zucchini.
Add the tofu, cut into small cubes or smoothie, salt, pepper, and a little lemon juice.
Mix well until you get a compound as homogeneous as possible, add 2 tablespoons bread crumbs and, if desired, a little white wine.
Cook for another couple of minutes, then topped with this compound the zucchini.
Sprinkle at the end with more bread crumbs and bake in the oven for about 30 minutes, until the tip is golden.
(Thanks to Gena)
