Use up those zucchini and tomatoes casserole

[Guest guest]

I threw this together the other night, and my husband loved it.

( " Mmm... make this more often!) He is still a meat-eater. I

improvised, using an idea from a recipe I used to make that used

hamburger and cottage cheese, and substituted ingredients. Here it is:

 

1 pkg. meatless crumbles, thawed (I used morningstar ground meatless)

1 medium onion, chopped

2-3 medium zucchini (peel and seed if necessary)

3-4 large tomatoes

Italian seasoning

Tofu Ricotta (recipe below)

Bread crumbs (optional)

 

Sautee chopped onion in a pan and mix with thawed beef crumbles.

Slice zucchini and steam over boiling water until crisp-tender. Seed

and chop tomatoes. You should end up with (approximately) equal

amounts of all 3 items: zucchini, tomatoes, and crumbles.

 

Make Tofu Ricotta. Use approximately a 2 1/2 qt. casserole dish and

layer the items: 1/3 Meatless crumbles, 1/3 zucchini, 1/3 tomatoes, a

sprinkle of italian seasoning, and 1/3 tofu ricotta. Repeat layers

two more times. (Optional) sprinkle top with bread crumbs if

desired. Bake at 350 for about half an hour or so, until hot and

bubbly and tofu ricotta begins to get brown.

 

TOFU RICOTTA - makes about 3 1/2 cups

 

2 12.3 ounce boxes extra-firm silken tofu

1/2 cup plus 2 Tbsp. raw cashew pieces, finely ground

2 Tbsp. plus 1 tsp. lemon juice

1/2 tsp. salt

 

Process in food processor. Scoop into container and refrigerate to

firm up