Baked Stuffed Zucchini
Submitted by Motherlove
Zucchini halves stuffed with their own sauteed pulp, tomato sauce, garlic, and matzo meal, then baked until tender. A simple Passover-friendly appetizer that’s naturally vegan.
YIELD
1 servingsPREP
15 minCOOK
30 minREADY
45 minWhen Passover rolls around, finding appetizers that skip the bread but still feel satisfying can be a challenge.
These stuffed zucchini solve that problem beautifully. The scooped-out pulp gets cooked down with onion, garlic, tomato sauce, and parsley, then bound together with matzo meal and spooned right back into the shells.
A quick blast in a hot oven softens the zucchini while the filling firms up with a slight crust on top.
Six ingredients, one baking dish, zero fuss.
Pro Tips
- Use a melon baller or sturdy spoon to scoop the pulp. Leave about a quarter-inch wall so the shells hold their shape.
- A splash of water in the bottom of the baking dish creates steam that helps the zucchini cook evenly.
- These work just as well as a side dish year-round. Don’t limit them to the Seder table.
- For a richer version, stir in a beaten egg before restuffing (still kosher for Passover, just no longer vegan).
Ingredients
Directions
Scoop out pulp of zucchini halves.
Heat pulp, onion, 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.
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