A great appetizer or main course!
Ingredients
7 small zucchini
1/2 cup egg whites
1/2 cup tomato sauce
1 tbsp. italian seasoning
1 tsp. thyme
1 cup textured vegetable protein (tvp)
Directions
Step 1 – Cut your cleaned zucchini in half and scoop out the inside into a bowl. (yes, I had to mention “cleaned”, cause you know somebody out there would skip that step if I didn’t say it. Ick.) Set your scooped out zucchini halves on a parchment lined cookie sheet or baking pan
Step 2 – Add the rest of the ingredients to t he bowl and mix well.
Step 3 – Add the TVP and stir again. Mix well.Step 4 – Using a spoon, scoop the mixture back into your zucchini halves. Be generous. You should get all of the mixture back into the zucchini halves.
Step 5 – Bake in the oven at 350 degrees F. until the zucchini is soft. About 20-30 minutes. A fork should easily pass through it.
*If you let these get cold, you can serve them on a platter as finger food with a bowl of plain tomato sauce on the side for dipping. Makes a really unique and healthy party appetizer, and your guests will have a hard time figuring out that it’s vegetarian.
