Stuffed Tomatoes with Grated Zucchini

Prep Time: 15 minutes Serves: 4 for a starter, 2 for a main course
Cooking Time: 15 minutes Can be prepared in advance, Can be parev
Can be Passover friendly

Stuffed tomatoes are a Succot tradition. My recipe reflects this and uses contemporary stylish ingredients. You can also adapt it for the festival buffet table by using smaller tomatoes. To make this at Passover substitute matzah meal for the breadcrumbs.

Ingredients

4 very large Tomatoes
2 tablespoons of olive oil (for frying)
2 cups brown cap mushrooms –coarsely chopped
2 green zucchini – grated
1 cup breadcrumbs – roughly 3 slices of bread
1 cup soft goat’s cheese or use Toffuti non –dairy cream cheese
4 tablespoons ground almonds
1 1/2 inches peeled and grated ginger
1 /4 cup pine kernels
4 garlic cloves - crushed
Salt and Pepper to taste

Garnish:
Rucola leaves
Extra virgin olive oil
Salt and pepper

Method

1. Pre-heat the oven to 400ºF.
2. Heat the olive oil in a large saucepan.
3. Using either kitchen paper or a clean dish cloth squeeze out any liquid from the grated zucchini.
4. Sauté the mushrooms, grated zucchini, garlic, and ginger for 3 minutes. Drain the mixture of any excess liquid and place in a large mixing bowl.
5. Add the breadcrumbs, ground almonds, goat’s cheese and pine kernels. Season well with salt and pepper.
6. Slice the top off the tomatoes. Scoop out the core and seeds, discard and spoon in the filling. Place the lid on top.
7. Bake for 10 - 15 minutes in a shallow roasting tin.

To serve the stylish way:
Sit the tomatoes on a bed of rucola leaves. Drizzle with some extra virgin olive oil and a little salt and pepper.

For more information about my recipes or to book onto the latest cookery school call 0845 108 22 68 or click into www.jewishcookery.com.

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD

Telephone - +44 (0)1923 836456, Fax - +44 (0)1923 826180
E-Mail - denise@jewishcookery.com