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Cooking could be among the oldest skills on the planet. That does not suggest that there are any limitations to the understanding readily available for the cook thinking about raising his or her skills. Also the finest cooks, even experts, can always locate brand-new dishes, techniques and methods to enhance their kitchen skills, so lets try this Tomato sauce with tofu and zucchini recipe, we hope you like it.

Use big zucchini.
You need to prepare onion.
You need chopped tomatoes.
Use tofu.
Prepare some feta/ricotta.
Provide olive oil.

After roasting the tomatoes - slip off the skins and mash. Serve it over your favorite pasta, or if going low-carb, try the oven-roasted tomato sauce over zucchini noodles or spaghetti squash… so delicious! Zucchini Parmesan, similar to eggplant Parmesan, includes sauteed zucchini in tomato sauce that can be served alongside chicken or fish. Season zucchini with oregano and basil.

Peel and chop the onion. Cut the zucchini in medium-sized cubes..
Heat some olive oil in a pan. Add the onion, and after 1-2 minutes add the zucchini. Let it cook for 7-8 minutes..
Add the tomatoes (with the juice from the can), and crumbled tofu. Let it cook for about half an hour..
Add crumbled feta or ricotta and mix..
Serve with pasta..

For example, this zucchini noodle soup is something I made many times in the last few weeks. It is one of my favorites. Place the stuffed zucchini on top of the bones snugly and add water to the top and place a heavy smaller plate on top of the vegetables, bring to a slow boil and cover the pan. I would just cook the stuffed koossa in one step, adding the tomato sauce at the beginning. This may help keep them firmer. all is right in the zucchini noodle world.

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