Zucchini stuffed with bulgur and tofu

Ingredients

• 4 large zucchini
• 100 g of chopped mushrooms
• ¾ cup of bulgur
• 2 cloves of garlic, crushed
• 375 ml of hot water (about 1.5 cups)
• 1/4 cup of toasted and ground sesame seeds
• 1.5 tablespoons of cornstarch
• 400 g of crumbled tofu (2 cups)
• soy sauce
• a little bit of oil

Cut the zucchini in half lengthwise and steam them with a little water in a saucepan or frying pan covered, for about 10 minutes.

Scoop out the zucchini flesh with a teaspoon. Chop the removed flesh and mix it with 1-2 teaspoons of soy sauce.

Sauté the mushrooms in a little oil, then add 2 teaspoons of soy sauce and 1/2 teaspoon of cornstarch until they are tender.

Briefly sauté the garlic, then add the bulgur and cook for 5 minutes.

Add the hot water, 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and the mushroom mixture. Cook over low heat until the bulgur has puffed up and all the liquid has been absorbed.

Add the chopped zucchini flesh, crumbled tofu, and ground sesame seeds, then mix well.

Fill the hollowed-out zucchini with the filling, place them in a baking dish, cover with aluminum foil, and bake at medium temperature for 30 minutes.

Serve with tahini sauce, tomato sauce, or mushroom sauce.