4 8in zucchini
1/2 cup matzo meal
1/4 cup minced fresh parsley
1/4 cup grated sapsago cheese
3/4 cup skind and diced fresh tomato
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1 cup cooked rice
1 tablespoon diced pimento
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
Slice the zucchini in half lenthwise. Scrape out the pulp from the centers and set it aside. Place the zucchini in a pan in a little boiling water and simmer it gently for a few minutes. (The zucchinni should be firm enough to withstand stuffing.)
Combine the pulp and the other ingredients in a bowl. Drop whole tomatos in a boiling water for a couple of minutes to facilitate removing the skin. Skin and dice the tomatos and add them to the other ingredients. Stuf the zucchinni and and lay them in a nostick baking pan or casserole dish. Cover and bake in a preheated 350 degree oven for 45 minutes. Then uncover and brown.
Serve plain or with a spaghetti or tomato sauce...