June 8, 2024
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June 8, 2024
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Stuffed Vegetables for Sukkot

Shara’s Stuffed Tomatoes

This is my daughter’s recipe.

  • halved tomatoes
  • salt and pepper to taste
  • 2 T. bread crumbs
  • 2 T. olive oil
  • 1 minced garlic clove
  • grated Romano cheese
  • basil

1. Grease a baking dish. Preheat oven to 300 F.

2. Place tomato halves in a baking dish. Sprinkle with salt and pepper.

3. Combine bread crumbs, olive oil and garlic in a bowl. Spoon on tomato halves.

4. Sprinkle on cheese and basil. Bake in preheated oven or under the broiler until brown.

Serve immediately.


Ruth’s Iraqi Stuffed Pumpkin

4-6 servings

My longtime friend Ruth made this recipe.

  • 2 pounds cleaned pumpkin
  • margarine pieces
  • cinnamon
  • 3 cups cooked rice
  • ginger
  • ½ cup raisins
  • ¼ cup finely chopped nuts
  • brown sugar

1. Preheat oven to 350 F. Grease a baking dish.

2. Place pumpkin in a baking dish. Dot with margarine pieces. Sprinkle with cinnamon. Bake for 30 minutes.

3. Meanwhile, oil a frying pan. Fry rice with cinnamon and ginger until brown. Add 2 cups of water and simmer.

4. Spoon rice into pumpkin and bake for 1 hour.

5. Fry raisins and nuts a few minutes and add to pumpkin. Sprinkle brown sugar on top. Bake until pumpkin is soft.


Stuffed Zucchini

6 servings

This came from an American food magazine, not dated.

1½ pounds zucchini, halved and quartered with pulp removed

1½ cups seasoned bread crumbs

3 T. olive oil

1½ cups tomato sauce with onion

¾ cup freshly grated Parmesan cheese (optional)

1. Heat oil in a frying pan, add zucchini quarters, cover and cook until lightly brown. Reduce heat to low, cover and cook for 10 minutes more. Transfer to a baking dish.

2. Place pulp in a bowl and stir in bread crumbs. Spoon bread crumbs into cavities. Top each with 1 T. tomato sauce. If using cheese, sprinkle each with 1T. cheese.

3. Broil 3 inches from heat source 3-4 minutes until sauce bubbles (and cheese melts if using it).

Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks and food writer for North American Jewish publications, who lives in Jerusalem, where she leads walks of the Jewish food market, Machaneh Yehudah, in English.

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