My blogging buddy, Chatty, of Glimpses Through the Blog, asked for more vegetarian recipes, please! And being the good neighbor that I am, and being the good little co-dependent that I am (love me, love me!) I aim to please. So  Chatty, this one's for you!

Let's say you followed my wise and tasty recipe and made yourself MMM MMM Good Tofu "Chicken" Patties. Good for you! I knew you'd love em' as much as Wifester and I do! But if you're anything like Wifester and I,(and I don't mean two married women, trying to catch a break with some equality)  I mean, you probably had some leftover "Chicken" Patties. "What to do? " You say? No worries! Those babies freeze nicely and then toast in the toaster to perfection! Or, let's say you then, a day or two later, had dinner with Wifester and myself. So nice of you to stop by! Well, I decided to serve some pasta, as that is a rare treat that we don't often allow ourselves these calorie and carb counting days...So a big ass pan of eggplant spaghetti was made, and again, lots of leftovers so I sent you home with some. Now, just for shits and giggles, lets say your wonderful boss brought in some zucchini from her garden to share. Really? So did mine! And have I told you how I heart zucchini! I heart zucchini grilled, I heart zucchini baked, I heart zucchini fries, I heart zucchini bread! Oh, but keep that away from Wifester if you add walnuts to it, I almost killed her once that way. (Sorry, love!) Where was I? Oh yes, so now we have leftover Tofu  "Chicken",

 we have a nice zucchini, and we have some leftover eggplant spaghetti. Never fear! Fortune Cookies is here to show you how to make a delicious dinner out of these three tired leftovers. Are you ready? Good. lets go!

First, boil your zucchini. depending on it's size, but 10 min otta do it.



*insert your own joke here. I'm leaving this one alone!

Next, while above veggie is being boiled, take aforementioned leftover tofu "Chicken" patties and crumble them up, or, put in a food processor and chop to a coarse texture, like this:

(pre processor)


look at  the carrots, peas and celery spilling right out of there...mmmmm can't you just taste it now?
then once it's all been processed, heap it into a pile, and set it aside, like so:


see, it kinda looks like stuffing, huh? but much more savory...and remember, this has jalapeno! Ole`!
O.K. now, go ahead and heat your oven to say about 350 and get your baking sheet ready by pouring some extra virgin olive oil on it. If you are Rachel Ray, you call it EVOO, I'm not so fancy-schmancy, so I just call it what it is. What is this need with our society to abbreviate everything? Have we really become that lazy? Really?
But I digress, back to the fabulous dinner we were just in the midst of. Now at this point, you want to take some of that leftover eggplant spaghetti and heat it just until warmed. We are really looking for just the sauce, not the noodles, so hopefully you've kept it separate, but if not, no worries, put it in the food processor, it'll be fine, I promise!. By now that zucchini should be ready, so lets use some pot holders and put it on the prepared sheet then slice in half, lengthwise... (pay no attention to that sweet potato in the background, it had no part in this meal. I will , however show you  how I make yummy spicy baked sweet potato steak fries one of these days!).

Now is where your steady hand comes into play, so if you are like me, don't open that bottle of wine until after you've dissected your dinner veggie, otherwise, you may end up with less than savory results. What we are going for here is a zucchini "boat", leave about 1/4 inch of meaty substance inside, and cut and scoop out the rest. Set the innerds, hehehe, innerds... on your chopping board and cube or chop. you can add some butter to a sauté' pan and add the chopped zucchini bits. when tender, add them to your eggplant spaghetti sauce. (remember, that's just what I had on hand, you can use any spaghetti sauce you have on hand. I like using veggies like eggplant and zucchini in my spaghettis and lasagnas rather than meats. Adds more to the flavor, in my opinion. Sprinkle some salt, I prefer Kosher salt, over the zucchini "boats" and a dash of any spice you like, oregano is good here, so is rosemary. Now you can spread some of the sauce mixture in the bottom of the zucchini "boat", then top with crumbled tofu "Chicken" Patties. I got a bit ahead of myself and forgot to snap a photo until half way through this one, sorry!

Hopefully you'll be a bit more careful and your zucchini will be more shapely when carved...I on the other hand don't seem to be a very good vegetable sculptor. But no worries, they stuff just the same!


pop these puppies in that preheated oven for about 20-25 minutes, just to heat through, then, once it's nice and toasty and sizzly, add a bit of Parmesan and Mozzarella to the tops and pop back in the oven to melt...




after 10-15 minutes, pull these on out of the oven, and you'll be looking at this:



Now that's some yummy goodness straight from my kitchen to yours! Let me know how yours turns out!

I served these along with some leftover Crash Hot Potatoes, as seen here, at Poineer Woman's blog (thanks Pioneer Woman! They were great!)
What did you have tonight?