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!
- onion - 1 medium, diced
- garlic - 2 cloves, minced
- olive oil - 2 tbsp
- plum tomatoes - 4 ripe, cubed
- green jalapeno peppper - 1
- green pepper - 1/2
- salt - 1 tsp
- pepper - 1/8 tsp
- Frank's Red Hot Sauce - dash, optional
For the matbucha: Sauté onion and garlic in olive oil for 2–3 minutes in a large skillet over medium heat. Add the remaining ingredients and lower heat to low. Allow to cook for another 30–45 minutes, then remove from flame.
Turn oven on high broil or 400°F (200°C) convection. Scoop the seeds out of the zucchini halves and lay on a baking sheet. Broil for 15 minutes or until the zucchini starts to turn golden brown. Fill zucchini with matbucha before serving, or for Friday night, before placing on the hot plate.