Stuffed Zucchini Provencal
pages 114-115 in the book

1 wash and boil whole zucchini for about 7 minutes, until zucchini are somewhat tender but not mushy. Remove from water and set aside.
2 sauté green onion, garlic, and tempeh in olive oil and water until onions are soft. Add thyme, seasoned salt, and pepper to taste and continue cooking for another minute or so until water has been absorbed into the tempeh. Remove from heat.
3 slice zucchini lengthwise and scoop pulp out of zucchini halves with a melon baller or spoon, reserving pulp and leaving a 1/4-inch-thick shell. Chop zucchini pulp well.
4 in a bowl, add Parmesan cheese and beaten egg whites to zucchini pulp. Mix well. Add tempeh mixture to zucchini pulp mixture. Mix well.
5 scoop filling mixture into zucchini shells in equal parts. Place zucchini in baking dish or dishes.
6 combine tomato sauce, water, and salt and pepper to taste. Pour over zucchini.
7 bake at 350 degrees F for 25 minutes.

variation - use fresh herbs if you can for an even more aromatic dish.

- 6 medium zucchini
- 6 green onions, chopped
- 2 cloves garlic, pressed or minced
- 8 ounces tempeh
- 2 tablespoons extra-virgin olive oil or other fresh, unrefined oil
- 1/4 cup water
- 1/2 teaspoon dried thyme
- 1/4 to 1/2 teaspoon seasoned salt
- Freshly ground black pepper
- 2/3 cup grated Parmesan or Romano cheese
- 2 egg whites, beaten
- 1 cup tomato sauce
- 1/2 cup water
- Salt and pepper