Zucchini Stuffed with Tomato, Cheese and Matzo
56 people added this to their Recipe Box
This vegetarian main dish is light but deliciously satisfying.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per servings: about | - |
| cal | 267 |
| pro | 9 g |
| total fat | 17 g |
| sat. fat | 4 g |
| carb | 23 g |
| fibre | 4 g |
| chol | 11 mg |
| sodium | 784 mg |
| potassium | 666 mg |
| % RDI | - |
| calcium | 18% |
| iron | 16% |
| vit A | 25% |
| vit C | 32% |
| folate | 26% |
Suggested Recipes
-
4 zucchini (about 2 lb/1 kg)
2 tbsp (25 mL) extra-virgin olive oil
2 small onions, chopped
1 rib celery, finely chopped
3 cloves garlic, minced
4 ripe plum tomatoes, seeded and chopped
1/2 cup (125 mL) grated parmesan cheese
1/3 cup (75 mL) matzo meal
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) lightly toasted pine nuts
1 tsp (5 mL) salt
1 tsp (5 mL) dried oregano
1/2 tsp pepper 2 mL
Preparation:
Trim 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.
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.
Tags:
Source
Canadian Living Magazine: April 2009
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »