Italian Tempeh with Stuffed Zucchini by Julie Usdavin

posted Mar 18, 2010, 11:01 AM by Student Nutrition Association
If desired, serve this meal along with a side salad. Feel free to experiment with different herbs or spices in the tempeh dish. Use of organic ingredients is preferred. 
Makes: 3 to 4 servings 

To prepare the tempeh: 
1 block Tempeh (8 oz.) 
2 tablespoons olive oil 
1 onion, chopped 
2 garlic cloves, chopped 
1 28 ounce can diced tomatoes 
¼ cup fresh basil, chopped 
1 tablespoon fresh oregano 
1 tablespoon fresh thyme 
Salt and pepper, to taste 

Cut the tempeh into squares. In a large sauté pan, add the two tablespoons olive oil. Over medium heat, sauté the onion until soft and translucent. Add in the garlic and sauté for one minute. Add the diced tomatoes and tempeh. Cover and simmer over medium heat for 30 minutes. If there is too much liquid, remove the top and allow sauce to reduce for 5 to 8 minutes. Add in the basil, oregano, thyme and season to taste with salt and pepper. 

To prepare the stuffed zucchini: 
½ cup quinoa, rinsed and drained 
1 cup filtered water 
2 large zucchini’s 
3 tablespoons olive oil 
1 small onion, chopped 
2 garlic cloves, chopped 
1 bunch fresh spinach leaves, chopped 
1 tablespoon each fresh basil, oregano, thyme 
4 tablespoons Parmesan cheese 
Salt and pepper, to taste 

Preheat oven to 325 degrees. In a medium saucepan, add quinoa with one cup of water and bring to a boil. Reduce heat to low and allow the quinoa to simmer for 15 minutes or until the water is absorbed. Set aside. Slice each zucchini in half and scrape out the pulp and seeds with a spoon. Reserve the pulp and seeds in a separate dish. Place the zucchini halves face down on a lightly oiled baking sheet and drizzle one tablespoon of the olive oil over the zucchini halves. Place the zucchini halves in the oven for 10 to 15 minutes or until zucchini is soft. In a sauté pan on medium heat, add remaining 2 tablespoons olive oil. Add onion and sauté until translucent or until the onion browns a bit. Add the garlic and sauté for one minute. Add the reserved zucchini pulp and spinach leaves and sauté until the spinach is wilted. Turn off the heat and mix in the fresh herbs along with the cooked quinoa. Stir and season with salt and pepper to taste. When the zucchini is ready, turn the halves over and fill each halve with the quinoa mixture. Sprinkle each zucchini halve with a tablespoon of Parmesan cheese. Return to the oven and bake for 8 to 10 minutes or until the cheese is brown on top. 

Original recipe by Julie Usdavin. Copyright 2009