Okay, so my food processor didn’t really save the Passover Seder. But I did attend my very first Seder Monday night and the pressure to find a main course dish I could bring was ruthless!
- No beans.
- No rice.
- No corn.
- No wheat.
- No oat.
- No barley.
- No spelt.
- No rye.
Whew! What’s left? Being a non-dairy vegetarian, this rather limited my options since I live on all of the above-mentioned grains! What choice did I have but to go back to my meat and potatoes upbringing. Minus the meat. Thus I found (insert heavenly chorus):
I quadrupled the recipe, but don’t feel like you should do the same. Unless, of course, you’re planning to feed a small army.
4 medium potatoes – use any kind
1 zucchini, sliced
1 yellow summer squash, sliced
1/2 pound sliced mushrooms
1 small yellow onion, sliced
Salt and pepper to taste
1 cup marinara sauce
1/2 cup shredded mozzarella
Preheat oven to 400°F. While the oven warms up – jab your potatoes all over with a fork and rub them all over with olive oil.
Permission: Go ahead and get your hands dirty – that’s the fun part.
Bake the potatoes on a sheet until tender, 1 to 1 1/2 hours.
While the potatoes are baking you get to slice all your veggies!
Prep Tip: Use a food processor. It will make your life so much easier and your vegetables so much prettier , and I’m all about pretty food. Of course, I am partial to my food processor, but whatever.
When the potatoes are almost done, heat some olive oil in a large skillet over medium high heat. Add all your sliced veggies: zucchini, squash, mushrooms, onions, salt and pepper and cook, stirring occasionally, until just tender and golden brown, 6 to 8 minutes.
Tip: There is a lot of excess water in these vegetables, so be prepared for some run-off as they cook down a bit.
Preheat the broiler. Transfer the potatoes to a baking dish, then split them open. Stuff the potatoes with the zucchini mixture. I had extra zucchini mixture, so I stuffed the entire baking dish in and around the potatoes with it. Pour marinara over all of it, and top it all with mozzarella. Broil until the cheese is melted and bubbly, 2 to 3 minutes, then serve.
My thanks to the wonderful folks at Whole Foods, whose iPhone app continues to delight me and provide me with hours of cooking enjoyment.
To quote my dear friend Deb, whose Seder my food processor saved (not):