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Ingredients
US|METRIC
6 SERVINGS
- 3 zucchini squash (medium)
- 1 batch marinara sauce (homemade, see recipe below or a jar of your favorite store-bought sauce)
- 1/4 cup egg whites
- 1 cup salt (low-, 1% cottage cheese, I used the Friendship Brand)
- 1/4 cup parmigiano-reggiano (/parmesean cheese, grated)
- 1 pkg. extra firm tofu (pressed and crumbled, I used Twin Oaks Herbed Tofu)
- 1 cup part skim mozzarella cheese
- sea salt
- ground pepper
- 28 oz. tomatoes (can, peeled whole)
- 2 cloves garlic (minced)
- 1/2 cup yellow onion (chopped)
- 1 Tbsp. olive oil
- 1/4 tsp. sea salt (or to taste)
- ground pepper (to taste)
- 1 tsp. raw turbinado sugar (or succanat)
- 1 Tbsp. tomato paste
- 2 tsp. dried oregano
- 1 handful fresh basil leaves (or 2 teaspoons dried basil)
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