Roasted Broccoli Florets with Lemon Garlic Matzah Crumbs

Serves: 4-6
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Ingredients:
• 1 lb. broccoli crown, cut into florets
• 2 tablespoons olive oil, separated
• Kosher salt and freshly ground black pepper
• 2 pieces of Yehuda Matzos, or 1 cup matza farfel
• 4 cloves of garlic, finely minced
• Juice of 1 large lemon, zest reserved
• 1 tablespoon Italian parsley, chopped
Roasted Broccoli
Florets with
Lemon Garlic
Matzah Crumbs
Preparation
Preheat oven to 375
Drizzle 1 tablespoon of olive oil over the broccoli florets and sprinkle with salt and pepper to
taste. Toss to coat, and lay flat and in a single layer on a baking dish or cast-iron skillet. Roast in
the oven for 15 minutes.
While your broccoli is roasting, place the matzah sheets in a plastic bag, seal the bag with as
little air in it as possible, and use a rolling pin to crush the sheets into small pieces. (Kids love to
help with this part.)
Once the matzah is crushed into crumbs, drizzle with 1 tablespoon of olive oil, then add the
garlic, lemon zest, and Italian parsley. Reseal the bag, and shake to combine. Remove the
broccoli from the oven, drizzle with one tablespoon of lemon juice, and sprinkle the matzah
crumb mixture on top.
Return to the oven for 15 minutes, or until the crumbs are golden brown and broccoli is tender.
Serve immediately.
PJ Library®
Original Yehuda Matzah
Recipes, created by
Jennifer Stempel,
TheCubanReuben.com
PJ Library®
Original Yehuda Matzah
Recipes, created by
Jennifer Stempel,
TheCubanReuben.com
Serves: 12
Prep time:15 minutes
Cook time:50 minutes
Total time:1 hour 5 minutes
Ingredients:
• 3 medium zucchini, cut lengthwise into ¼ inch slices
• 2 Japanese eggplant, cut lengthwise into ¼ inch slices
• Kosher salt and freshly ground black pepper
• 1 cup of heavy cream, divided into three portions
• 1 cup grated mozzarella, divided into three portions
• 1 cup grated fontina, divided into three portions
• ½ cup grated parmesan, divided into three portions
• 3 sheets of Yehuda Matzos, crumbled
• 2 tablespoons of Italian seasoning, divided into three portions
• 2 tablespoons olive oil
Preparation
Preheat oven to 375 degrees.
Zucchini
and Eggplant
Gratin
Spray a 9x13 inch baking dish with kosher for Passover
nonstick cooking spray. You can also grease the pan with margarine or oil.
Divide the vegetable slices into three portions.
Place the first layer of zucchini and eggplant in the bottom of the dish,
and sprinkle with kosher salt and fresh ground black pepper.
Pour the first 1/3 cup portion of the heavy cream on the vegetables. Sprinkle 1/3 each of the
mozzarella, fontina, and parmesan cheeses over the cream. Then add 1/3 of the matzah crumbs,
and 1/3 of the Italian seasoning.
Repeat the process, layering vegetables, cream, cheese, matzah crumbs, and seasoning. Then do it
again. You should end up with three layers total with matzah crumbs and Italian seasoning on the top.
Drizzle with olive oil and bake uncovered for 40-50 minutes, or until the dish is bubbling and the top
is brown. (You may want to place a tray or cookie sheet below the dish to catch any cheese that bubbles
over during baking).
Be very careful when you remove this hot, bubbly, cheesy goodness from the oven. Let the dish stand
for five minutes before serving.