2 med. zucchini
1 (16 oz.) cake tofu
2/3 c. chopped onions
2 cloves garlic, minced
2 tbsp. vegetable oil
1 tsp. dried parsley
2 tsp. dried oregano
1/4 tsp. pepper
2 c. tomato sauce
Parmesan cheese for topping, about 4 tbsp.

Medium size glass dish. Preheat oven to 350 degrees.

Wrap tofu in paper towel. Place a heavy skillet on top for about 10 minutes. Slice zucchini in half lengthwise. Scoop out pulp, leaving 1/4 inch shell, then cut zucchini into small serving pieces. Chop zucchini pulp and save for later. Saute onion and garlic in vegetable oil until softened. With hand, squeeze any remaining moisture from tofu. Crumble tofu and add to the zucchini mixture and blend. Remove from heat and spoon into zucchini shells. Pour enough tomato sauce to cover bottom of dish. Add stuffed zucchini and pour remaining tomato sauce on top. Sprinkle with cheese. Cover and bake for 20 minutes. Uncover and bake 10 minutes, or until zucchini is tender.

Serve with a green salad and crusty bread, you have a good meatless meal! Yields about 5 servings.