From the Jewish Food Hero Kitchen: Zucchini Mina

4 Comments

From the Jewish Food Hero Kitchen: Zucchini Mina

Mina—spinach pie—is a dish that symbolizes Pesach for me in many ways.

I’ve adapted a traditional mina recipe with healthy ingredients that are all plant based.

This layered mina combines savory mashed potatoes with sautéed zucchini and kale for a winning Pesach dish.

This dish is the size of one matzo sheet. If you’re planning on serving this dish to four people or less, make one.

For more than four people, make two separate minas. To keep it pretty (and for serving ease), make them separately in two baking dishes.

This mina is:

Savory

Hearty

Fragrant

Healthy

Visually stunning


Zucchini Mina

 

Download a Print-Friendly Version Here >>

Yield: Serves 4

TOOLS

  •    4-quart saucepan
  •    Large skillet
  •    8” x 8” baking dish

INGREDIENTS*

  •    6 medium size red skinned potatoes, peeled and cut into chunks
  •    Cold water
  •    Sea salt
  •    ¼ cup vegetable broth (or water)
  •    ¼ teaspoon black pepper
  •    2 cloves garlic, minced (increase amount if desired)
  •    1 large zucchini, sliced into half moons
  •    6 large kale (or spinach) leaves, torn into bite-sized pieces
  •    4 whole grain matzo sheets
  •    3 ripe tomatoes
  •    Parsley sprigs for garnish

INSTRUCTIONS

In a 4-quart saucepan:

  •    Place the potatoes and cover with cold water
  •    Add 1 teaspoon of sea salt
  •    Bring to boil over medium high heat, and cook until the potatoes are fork-tender
  •    Drain
  •    Mash, adding enough vegetable broth to achieve a smooth consistency (somewhere between mashed potato and pureed potatoes)
  •    Season with additional sea salt add black pepper, to taste

Preheat the oven to 350 F.

In a large skillet:

  •    Heat vegetable broth (or water) over medium high heat.
  •    Add the garlic and stir for 2 to 3 minutes.
  •    Add the zucchini and kale leaves and a few pinches of sea salt.
  •    Cook covered until the vegetables are tender, adding a little extra vegetable broth if needed to prevent sticking

To prepare the matzos sheets:

  •    Soak them in a bowl of vegetable broth just long enough that they begin to soften (paying attention that the matzo does not get soggy)
  •    Lightly oil the baking dish
  •    Place a layer of matzo on the bottom
  •    Spread evenly with about 1 ½ cups of the potato mixture and half of the zucchini mixture
  •    Top with another matzo layer
  •    Repeat layering using all 4 matzos and potato mixture
  •    Cover the top matzo with thinly sliced tomatoes
  •    Bake for 30 minutes

To serve:

  •    Cool for 15 minutes before cutting and serving
  •       Garnish with parsley

Download a Print-Friendly Version Here >>

*Pesach traditions vary widely, and some foods are eaten only in some communities on the holiday. This menu assumes the broadest definition of Kosher for Pesach ingredients.

If you love this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals

jewish-food-hero-cookbook-50-simple-plant-based-recipes

Share to Facebook Share to Twitter Share to Pinterest Share via email

Comments 4

    1. Post
      Author
  1. Pingback: Passover Articles & Recipes Round-up | Kosher Working Mom & Dad

  2. Pingback: 14 Passover Recipes To Put On Your Seder Table

Leave Your Comment

Comments are welcomed and encouraged, but please be thoughtful and courteous. As the old adage goes, if you don’t have anything nice to say, don’t say anything at all. We reserve the right to edit or remove comments that violate the spirit of these guidelines, including comments that we deem to be offensive, off-topic, self-promoting, or spammy. This comment policy is subject to change at any time.