Too much zucchini bake
Zucchinis and/or summer squashes
1 jar of good, organic pasta sauce
1 package of vegan mozzarella-I've used both Follow Your Heart and Daiya
1 package (14-16 oz) silken (or at least not extra firm) tofu
handful of fresh baby kale or spinach
1-2 cloves of garlic
1/4 tsp. nutmeg
good bread, pasta or rice, maybe a baked potato
Oh, no! Is zucchini taking over your garden? Did you just find a big one that had been hidden under a leaf? No problem! Let me tell you a delicious way to eat it up!
1. Turn your oven on to 350. Get out a large baking pan. spray with olive oil, and splash a little of your sauce in the bottom. Slice your zucchinis and squashes lengthwise into thin slices, and put a layer on the bottom of your pan. Sprinkle with a little sea salt.
2. Take the tofu, handful of kale, garlic, nutmeg, and lots of fresh basil and whir it in a food processor until it's smooth and a lovely shade of green. Taste and add salt if it needs it.
3. Spread half of the tofu mixture over the zucchini. Add some water to the jar of spaghetti sauce, close it up, and shake it. Pour 1/3 over the tofu mix, then sprinkle some mozzarella, a little Parmesan, and some fresh, torn basil leaves. Repeat your layers, then put one last layer of squash down. Top with the last of the sauce, some mozzarella if you have any left, another sprinkle of Parmesan, and cover with the lid (if you have one) or foil. Bake for one hour. Lift the cover and test the squash to be sure it's soft and cooked. If so, yay! If not, back in it goes for another 10 minutes.
4. Serve over buttered bread, pasta, rice or a baked potato. Delicious!