I created this dish this past Pesach when we had very few ingredients to work with, and it became a winner. I was planning on saving it till next Pesach to share with you all, but it fit in so well here, I decided to share it now. It’s really delicious, and it has such a beautiful presentation. It’s also a great way to get kids who love spicy foods to eat something green without them realizing it!
Zesty Zucchini
Recipe By Chanie Nayman
- Cook & Prep: 1 h 10 m
- Serving: 6
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Prepare Zucchini
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For the matbucha: Sauté onion and garlic in olive oil for two to three minutes in a large skillet set over medium heat.
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Add the remaining ingredients and lower heat to low.
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Allow to cook for another 30–45 minutes, then remove from flame.
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Turn oven on high broil or 400 degrees Fahrenheit (200 degrees Celsius) convection.
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Scoop the seeds out of the zucchini halves and lay on a baking sheet.
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Broil for 15 minutes or until the zucchini starts to turn golden brown.
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Fill zucchini with matbucha before serving, or for Friday night, before placing on the hot plate.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
