Cheese Stuffed Zucchini in Tomato Broth
Cooking Instructions
- 1
Wash and slice zucchinis into 1cm slices
- 2
Slice cheese to same size as zucchini and layer into sandwiches
- 3
Cover all sides of sandwiches in flour seasoned with salt and pepper then set aside
- 4
In a bowl, beat egg whites until they are thick and fluffy like whipped cream, then stir in the egg yolks
- 5
Heat 1-2 inches of oil in a pan. Dip zucchini sandwiches in egg and fry until brown
- 6
Set fried zucchini on paper towels while you make the sauce
- 7
In a blender add the onion, garlic, and tomato sauce (or fresh tomatoes) and puree until smooth. You can also add in a jalapeno if you want the sauce to be spicy
- 8
Pour tomato puree into a large pot with a little bit of oil and saute for 10 minutes
- 9
Add chicken broth and bouillon to pot with tomato puree. Bring to a boil
- 10
Add in zucchini sandwiches, taste broth, add salt and pepper if needed, and simmer for 20 minutes on low
- 11
Serve with rice or beans or just by themselves
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