This is a recipe that I originally wrote for the Borough Market blog and wanted to share with you. Enjoying seasonal foods at meals in a sukkah makes Sukkot the ultimate “farm to table” holiday. The holiday foods are frequently stuffed, to symbolize the harvest bounty. The dish I prepared is quinoa stuffed zucchinis, sweetened with dates, figs and honey, a few of the “seven species” of Israel.
Sukkot Stuffed Zucchinis
5 long zucchinis (green and yellow)
4 tbsp dried figs, chopped
5 medjool dates, chopped
1 tbsp green olive, chopped
2 cups quinoa, cooked (very moist)
2 ½ cups water
½ cup pomegranate seeds
1 tbsp honey
salt to taste
- Pre-heat oven to 375 degrees Fahrenheit.
- Cut zucchinis in half. Scoop out the centers of each one.
- In a bowl, mix together the quinoa, figs, dates, olive and salt. Place a scoop of the quinoa mixture in each zucchini.
- Place the stuffed zucchinis in a large deep baking tray and fill it with 2 ½ cups water.
- Bake for approximately 35 minutes until the zucchinis are soft. The quinoa might become slightly dry, hence it’s best to use moist quinoa. If the quinoa does start to become crisp, add a few drops of water or olive oil to it while baking.
- Remove from oven and place zucchinis on a platter. Drizzle with honey and pomegranate seeds. Serve warm.