This vegetarian main dish is light but deliciously satisfying.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2009
- 4 zucchinis (about 2 lb/1 kg)
- 2 tablespoons extra-virgin olive oil
- 2 onions chopped
- 1 rib celery finely chopped
- 3 garlic cloves minced
- 4 plum tomatoes seeded and chopped
- 1/2 cup grated Parmesan cheese
- 1/3 cup matzo meal
- 1/4 cup chopped fresh parsley
- 1/4 cup lightly toasted pine nut
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
MethodTrim ends of zucchini; slice lengthwise in half. Using melon baller or spoon, scoop out pulp from centre, leaving 1/4-inch (5 mm) thick walls. Finely chop pulp and squeeze out liquid. Set aside.
In skillet, heat oil over medium-high heat; cook onions, celery and garlic, stirring occasionally, until softened and golden, about 6 minutes.
Add zucchini and tomatoes; cook until most of the moisture is evaporated, about 8 minutes.
Stir in half of the Parmesan cheese, the matzo meal, parsley, pine nuts, salt, oregano and pepper. Let cool slightly.
Divide evenly among zucchini halves. Sprinkle with remaining cheese. Place in roasting pan. Add 1/2 cup (125 mL) water to pan. Cover and bake in 375°F (190°C) oven for 30 minutes.
Uncover and bake until topping is browned and zucchini is tender, 15 to 20 minutes.
Nutritional facts Per servings: about
- Sodium 784 mg
- Protein 9 g
- Calories 267.0
- Total fat 17 g
- Potassium 666 mg
- Cholesterol 11 mg
- Saturated fat 4 g
- Total carbohydrate 23 g
- Iron 16.0
- Folate 26.0
- Calcium 18.0
- Vitamin A 25.0
- Vitamin C 32.0