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Passover Baked Zucchini
By Chef Ida Rodriguez

Passover Baked Zucchini


3 whole Organic Zucchini
2 tablespoons Olive Oil
1 cup Button Mushrooms chopped
1 small Onion chopped
1/2 cup Tomato Sauce
1 tablespoon Organic Parsley chopped
1 clove Peeled Garlic minced
3 tablespoons Matzo Meal


Heat oven to 450 degrees. Cut zucchini in half lengthwise. Scoop out flesh leaving ¼ inch wall. Chop zucchini flesh.

Heat the oil in medium skillet. Sauté the zucchini, onion and mushrooms, until the onion is tender. Remove from heat.

Add tomato sauce, parsley, garlic and matzo meal. Stuff zucchini shells with mixture. Place in baking dish.

Add ¼ inch water to bottom of baking dish. Bake 30-40 minutes or until zucchini shells are tender.