Ingredients (For 4)
- 4 medium zucchinis
- 2 cups (450g) tomato pasta sauce of choice
- ¼ cup (35g) low-fat mozzarella cheese or vegan cheese
- Salt and pepper
- 340g extra firm tofu (crumbled up) or lean minced meat
- ¼ cup (12g) chopped parsley
- 1 tbsp. lemon juice
- 1 tsp garlic powder
- 1 tbsp onion powder
- Pre-washed green salad
Method
- Preheat the oven to 350°F (180°C). Slice the zucchinis lengthwise into long thin strips. Sprinkle each slice with a little salt and place onto a baking tray lined with a paper towel. Set aside to allow the salt to extract any excess water from the zucchinis.
- Mix tofu / minced meat with chopped parsley, lemon juice, garlic, and onion powder. Season to taste with salt and black pepper.
- Pour 2 cups of pasta sauce into a cast iron or oven-proof pan.
- Pat off excess water from the zucchini slices. Spread out 2-3 tablespoon of the tofu/mince filling along each of the zucchini slices. Roll up the zucchini with the filling and place into the cast iron pan. Repeat this process until all the zucchini slices are filled.
- Sprinkle with cheese. Place the pan into the oven and bake for 35-40 minutes or until cheese is melted and the pasta sauce is bubbling.
- Serve with a side green salad.
Alternatively make this like lasagna and layer the slices of zucchini flat in the oven-proof dish.