A few nights ago while rummaging through Waverly Root’s book, The Food of France, first published in 1958, I came across a description of a dish frequently made in Provence, specifically the city of Arles. It consisted of eggs scrambled with garlic and the inside of a zucchini. Then the mix was put inside the hollowed-out zucchini and topped with some tomato sauce. It sounded pretty good to me. The next day I was in my garden and found a fairly large cocozelle (very similar to zucchini but stronger tasting). I immediately thought about Root’s description of the stuffed squash. I thought that it might work as a tofu scramble.
Some Super Sweet 1000 cherry tomatoes were ready to be eaten so they went into the scramble as well. Conveniently there was a half jar of tomato sauce in the fridge and some homemade pesto. So I brought the squash and tomatoes into the kitchen and made the dish. It was good — so good I can’t wait to make it again. I may not be able to wait until the next cocozelle is big enough. Even though I categorized this as breakfast, we had it for dinner with some French green beans and roasted potato wedges. You could make this with other types of summer squash. Just adjust the amount of ingredients and roasting time to suit the squash you plan to use.
- 1 big zucchini, about 12-13 inches long, fat on one end and skinny on the other end.
- 6 oz. extra-firm tofu, drained, dried and crumbled.
- 2-3 cloves of garlic, minced
- 8-10 cherry tomatoes, quartered
- ¼ cup of white wine
- ½ – ¾ cup of tomato sauce (I use Cento brand. It is not sweet)
- 1 tbsp. pesto
Heat the oven to 400 degrees and put some parchment paper on a roasting pan.
Cut the neck off of the zucchini and set aside. Slice the fat end lengthwise. Use a spoon to scoop out most of the flesh from the two sides of the zucchini leaving approximately ¼ inch or more on the skin so that you end up with two “boats”.
Put the two boats, cut side up, and the zucchini neck on the roasting pan and put in the oven for 15-20 minutes or until the zucchini starts to soften.
Roughly chop the zucchini that you removed from the boats and put in a sauté pan with the garlic. Cook over medium heat for 10 minutes, stirring occasionally and adding a spoonful of wine from time to time to keep from sticking. Add the tofu and tomatoes and stir to combine. Let the mixture cook for another 5 minutes.
Remove the zucchini from the oven and reduce the temperature to 325 degrees. Roughly chop the neck part and mix with a enough of the tomato sauce to moisten.
Spoon the scramble into the zucchini boats. Use a shallow casserole or gratin dish and spoon enough tomato sauce into it to cover the bottom. Put the zucchini boats into the dish and then top with the chopped zucchini and tomato sauce mixture. Put the dish in the oven for 10 minutes to get everything hot. Remove from the oven and put a spoonful of pesto on top of each of the zucchini boats and serve.
This is enough for two servings.