Sicilian stuffed squash

4 servings

Ingredients

Quantity Ingredient
2 mediums Zucchini
(1/2 lb. each)
2 tablespoons Extra-virgin olive oil
1 small Onion; finely chopped
(about 1/2 cup)
⅓ cup TVP flakes
¾ teaspoon Chopped fresh thyme
OR 1/4 tsp. dried
¼ teaspoon Ground cinnamon
1 large Plum tomato; (1/3 cup)
Halved; seeded and chopped
1 tablespoon Tomato paste
6 Saffron threads
Soaked in 1 tsp. warm water; (optional)
3 tablespoons Currants
2 tablespoons Chopped fresh Italian parsley
1½ tablespoon Grated soy Parmesan
OR Parmesan cheese
Salt and freshly ground black pepper
1 tablespoon Dry bread crumbs

Directions

4 SERVINGS DAIRY-FREE

At Regaleali, the estate of the Tasca-Lanza family in Sicily, chef Mario LoMenzo stuffs swordfish with a filling of grated cheese, parsley, currants, bread crumbs and herbs. Here, textured vegetable protein (TVP) replaces the bread crumbs traditionally used in the stuffing, and turns zucchini into a protein-rich main course. Use a spoon rather than a melon-baIler to remove the soft squash centers-that way, you'll be less likely to pierce through the bottom of the squash.

Preheat oven to 375F. Halve each zucchini lengthwise. To make squash halves sir securely, cur a thin, narrow 4-inch-long strip from bottom of each.

(Strips should be as thin as if you were peeling squash.) Using teaspoon, scoop our flesh to make long, narrow channel down center of each squash half, removing only soft, seeded part. Reserve enough scooped-out flesh to make 1 cup, then chop. Discard remaining flesh or save for another use.

In medium skillet, heat 1 tablespoon of oil over medium-high heat. Add onion and cook until transparent, stirring often, 3 to 4 minutes. Add reserved squash and cook until slightly softened, stirring occasionally, about 2 minutes. Add TVP flakes and cook, stirring, until coated with oil.

Stir in thyme and cinnamon. Add tomato and cook until beginning to soften, about 2 minutes. Stir in tomato paste, saffron mixture if desired, ¼ cup water, currants, parsley, and 1 tablespoon soy cheese. The filling will be moist. Season to taste with salt and pepper.

Place squash halves in square baking dish or ovenproof serving dish just large enough to hold them. Pour ½ cup water into dish. Spoon filling into each squash half, mounding slightly. In cup, mix bread crumbs with remaining soy cheese. Sprinkle evenly over each stuffed squash half, then drizzle with remaining 1 tablespoon oil.

Bake until neck of squash is easily pierced with knife, about 45 minutes.

Let stand for 20 minutes before serving. Alternatively, cool completely, cover with foil and set aside at room temperature; serve within 12 hours (squash will be less succulent if refrigerated).

PEP SQUASH HALF: 139 CAL.; 6G PROT.; 8G TOTAL FAT (1G SAT. FAT); 14G CARB.; 2MG CHOL.; 199MG SOD.; 4G FIBER Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 38 Converted by MM_Buster v2.0l.

Related recipes