Zucchini Stuffed with Tomato, Cheese and Matzo
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This recipe makes 4 servings
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 |
This vegetarian main dish is light but deliciously satisfying.
Ingredients
- 4 zucchinis, (about 2 lb/1 kg)
- 2 tbsp extra-virgin olive oil
- 2 small onions, chopped
- 1 rib celery, finely chopped
- 3 garlic cloves, minced
- 4 ripe 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 nuts
- 1 tsp salt
- 1 tsp dried oregano
- 1/2 tsp pepper
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.
Source : Canadian Living Magazine: April 2009
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