Cheese Stuffed Zucchini in Tomato Broth

2 small zucchini or squash

1 Block White Cheese (Mozzarella, Queso Fresco, Parmesan)

4 Eggs, Separated

1 (15 oz) Can Tomato Sauce

1/2 Onion

4 Cloves Garlic

1 Box Chicken Broth

Optional Chicken Boullion

Oil for frying

1 cup flour

Wash and slice zucchinis into 1cm slices

Slice cheese to same size as zucchini and layer into sandwiches

Cover all sides of sandwiches in flour seasoned with salt and pepper then set aside

In a bowl, beat egg whites until they are thick and fluffy like whipped cream, then stir in the egg yolks

Heat 1-2 inches of oil in a pan. Dip zucchini sandwiches in egg and fry until brown

Set fried zucchini on paper towels while you make the sauce

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

Pour tomato puree into a large pot with a little bit of oil and saute for 10 minutes

Add chicken broth and bouillon to pot with tomato puree. Bring to a boil

Add in zucchini sandwiches, taste broth, add salt and pepper if needed, and simmer for 20 minutes on low

Serve with rice or beans or just by themselves