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The title of this recipe should be “My Quest for the Un-Cigar.” Over Succos, I served quite a few appetizers that included some sort of dough-wrapped meat or poultry. I observed that they served so beautifully, and that there was no such option for Pesach. And thus my quest began! I think that the results are adorable and quite tasty.
2 tablespoons oil
1 medium onion, diced
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
2 and 1/2 pounds ground beef
8 ounces Gefen Tomato Sauce
3 tablespoons brown sugar
2 teaspoons cayenne pepper
2 tablespoons vinegar
3 tablespoons Gefen Ketchup
5 medium zucchini, not peeled
Heat oil in a large skillet over medium heat. Add onion; sauté until translucent, about 10 minutes. Add garlic; sauté for three minutes.
Add ground beef, stirring and breaking up large pieces as it browns, five to seven minutes.
Add remaining ingredients; bring to a boil. Cook for 20 minutes, stirring frequently.
Remove from heat; set aside until cool enough to handle.
Preheat oven to 425 degrees Fahrenheit.
Scrub zucchini; use a vegetable peeler to peel lengthwise strips down the sides of the zucchini.
Place one to two tablespoons filling at the end of a zucchini strip.
Carefully wrap the rest of the strip around it, keeping the filling inside. Then take another strip and wrap it around the other way.
Place packets into a greased 9- x 13-inch pan.
Bake, uncovered, until browned, about 10 minutes.
Reproduced from A Taste of Pesach 2 with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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