Sunday, February 14, 2010

Sundays with Marlena Spieler-Sephardi Stuffed Courgettes

We have a problem Houston....I forgot to add the tomato puree.
Well, they were delicious anyway...just shoot me. :) I cannot multi-task the way I used to!

Our computer is still at the tech hospital so thanks to my in-laws and their computer, I am updating my blog today!

Courgette=zucchini. Courgette is much more fun to say, don't you agree? I feel like a gourmand as it rolls off my tongue. This is a vegetarian dish so rally those and the vegans and have a feast! This is great as an appetizer, side, or main course. Yemenite-spiced with the bright taste of lemon...perfect cold too.
Ingredients: serves 4
4 peeled smallish potatoes
4 smallish onions, skinned
4 courgettes, sliced width ways about 2 1/2 inches each
3 garlic cloves, finely chopped
3-4 TBS olive oil
3-4 TBS tomato puree (I bought the kind in the tube)
1/4 tsp ras al hanout or curry powder **
lg pinch of ground allspice
seeds of 2 cardamom pods (just crack open the pods and there are the seeds)
3 TBS finely chopped fresh parsley
6-8 TBS veggie stock
salt and freshly ground pepper to taste
serve with a salad...optional of course
1.Bring a large pot of salted water to a boil. Starting with the potatoes, then the onions, and
ending with the courgettes: add to the boiling water and cook until they become tender but not fully cooked all the way through. The potatoes will take about 10 minutes, the onions about 8, and the courgettes about 4 minutes. Remove all from the water and let cool. (You could also roast the veggies rather than boil them...but don't over-roast the courgettes or they won't hold your stuffing mixture!)
2. Using a melon baller or small spoon, scoop out some of the zuchinni "meat" and reserve. (I suggest you let it drain in a colander). You need a vessel to put all of the luscious veggies back in!
3. Chop all veggies up and add to small bowl. Add the garlic, 1/2 the olive oil, the tomato puree, the spices, lemon juice, parsley and salt/pepper. Mix together. I used an immersion blender for a few seconds..but next time I won't. I'd want it chunkier. This was not my finest hour people.
4. Arrange in Pam-sprayed baking tin and drizzle with the stock and remaining olive oil. Roast for 35 to 40 min or until golden brown. Enjoy! I loved it! Marlena, you knocked this one out of the park, just like your dad used to.
Be sure to hop over and see what my blogger buddies have made today out of Jewish Cooking. Eileen at Just the Two of Us and Shankari at Sacramento Spice.

** click on ras al hanout to learn how to make it. it is a N. African spice mixture


Eileen said...

that sounds good! I'll definately try this one! Did you eat it hot or cold?

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dining room table said...

This looks so delicious! And also I find it easy to make. I can't wait to try this one.

Carolyn Jung said...

I know so many people who hate eggplant. What is up with that?!? They don't know what they're missing. Ahh, just means more for me. ;)