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- Preheat oven to 375°F.
- Halve each zucchini lengthwise.
- To make squash halves sit securely, cut 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 out 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).