Stuffed Zucchini

By Hklbrries

1/2 cup uncooked white rice may be used, if you prefer.

1 cup garbanzos, cooked or canned, or 1/2 cup chopped nuts can be substituted for the TVP.

This filling is also good for cabbage rolls, green peppers, eggplant and stuffed tomatoes or onions.

Ingredients

• 2/3 cup textured vegetable protein
• 1/2 lemon, juice of
• 1 tbsp oil
• 1 tbsp parsley flakes
• Dash garlic, minced
• 1/2 tsp salt
• 1/2 onion, chopped
• 1 cup brown rice, cooked
• 3 zucchini or summer squash
• 2 cups tomato juice

Preparation

Step 1

Soak the textured vegetable protein (TVP) in equal amounts of water as directed for 5 or more minutes along with lemon juice, oil, parsley, garlic and salt. Stir the onion and rice into TVP mixture. Cut zucchini in half lengthwise and scoop out seeds. Salt cavity lightly and stuff with TVP filling. Place in pan and pour tomato juice around zucchini. Simmer or bake uncovered for 45 minutes or until done.