Italian Zucchini Stacks

The weather here in the north of Colorado has been very interesting lately, to say the least. With thunderstorms nearly every evening and the very real threat of tornadoes right outside ones backdoor, days and nights have been quite exciting. Is it strange that I love the sound of distant thunder as I fall asleep, or that (small) hail battering against the window has a calming effect on me? I also feel a thrill when I see dark grey thunderheads rolling in over the mountains. I can almost always predict when a storm is going to produce a tornado, there is just something about the air… Admittedly these are the things I will miss in a couple weeks after transplanting to Seattle. The weather is certainly not as wild there, but it is wet and grey. Over the last few days of stormy afternoons and evenings, I have come to realize that after we move I will have to get a lot trickier with my camera. It is almost too easy to take great food photos in bright, natural light. What does one do when all the day seems to produce is muted light and shadows? It definitely will be a learning curve for me.

This recipe was kind of a metamorphosis as it moved from my recipe doodle book to the finished product. At first I envisioned zucchini pinwheels, rolled up like savory cinnamon rolls with delectable, cheesy goodness inside. As I attempted my idea, however, it became clear that I would never be able to slice the zucchini thin enough to roll it and still maintain its firmness (floppy, overcooked zucchini = sadness and despair). I was able to preserve the spirit of my idea, however, by stacking the zucchini and filling. The finished product was actually almost like noodle-less mini lasagnas. These would be a marvelous dish to serve to a lasagna loving, gluten free individual. There is no actual cheese in these, but the tofu ricotta is so cheese-like you might find yourself wondering if an invisible cheese fairy slipped some in while you weren’t looking 😉 Enjoy! I hope it will not be long before I post again, but until I do enjoy the weather and eat your veggies.

Italian Zucchini Stacks

14 ounces firm tofu, drained well

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black ground pepper

1 1 /2 teaspoon Italian seasoning

1 tablespoon olive oil

4 garlic cloves, minced

10 crimini mushrooms, sliced thinly

2 ½ ounces sundried tomatoes, sliced thinly

3 zucchini

1. Preheat oven to 350˚ F.
2. Blitz tofu, onion powder, salt, pepper and Italian seasoning in a food processor until smooth, scraping down sides as needed. Set aside.
3. Heat the olive oil in a large frying pan over medium heat. Add the garlic, mushrooms and tomatoes. Sauté until the mushrooms and garlic begin to brown.

4. Slice the zucchini thinly, lengthwise.
5. Spread half of the tofu mixture on one side of half the zucchini slices. Place them in a 9”x13” baking dish.

6. Place the mushrooms and tomatoes on top of the tofu layer.

7. Spread the remaining tofu mixture onto the remaining zucchini slices. Place them tofu-side down on top of the tomato and mushroom layer (like little sandwiches). Lightly brush the tops of the zucchini with olive oil.

8. Bake for 25-30 minutes, until the zucchini is tender.

Serve with warmed marinara

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Tags: Food, healthy, italian food, plant based, recipe, vegan, vegetarian