Pesach Stuffed Zucchini
Hearty, tasty, and a good option for a vegetarian passover meal.


2 zucchini -- cut in half lengthwise
1 small onion -- finely chopped
4 tablespoons tomato sauce, plus more to cover.
1/2 tsp parsley (we used fresh basil, instead)
1 clove garlic -- chopped
2 tablespoons matzo meal
1 carrot, grated
parmesan cheese for garnish


Cut zucchini in half lengthwise. Scoop pulp out of zucchini halves. Heat pulp, onion, carrot, sauce and spices in a pan for 5 minutes. Add matzo meal to mixture and mix well. Restuff zucchini with mixture. Place in a baking dish with a little water on bottom. Bake at 450F for 30 minutes until zucchini shells are soft. Top with warmed tomato sauce and parmesan.



Source vegetarian passover page.