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Italian Puff

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium zucchini, diced
2 tablespoons sherry
3 cups cooked rice
1 (14 1/2-ounce) can Italian style tomatoes
1/4 cup prepared pesto
2 large egg whites
1/2 of a 10.5-ounce package firm tofu, mashed
1 cup ricotta cheese
6 frozen puff pastry shells

1. Heat oil in large skillet; saute onion and garlic over medium heat 2 minutes. Add zucchini and sherry; saute 5 minutes until soft. Remove from heat; stir in rice, tomatoes and pesto. Set aside.
2. Bake puff pastry shells 15 minutes.
3. Meanwhile lightly beat egg whites in medium bowl. Stir in tofu and ricotta cheese. Add tofu mixture to zucchini mixture.
4. Spoon zucchini mixture into center of each half-baked pastry shell.
5. Bake stuffed shells 400 degrees F. 15 more minutes.

Makes 8 servings.

Recipe provided courtesy of USA Rice Federation.