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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for ZESTY ZUCCHINI is from Holiday recipes for a cause, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 zucchinis, halved lengthwise
1 medium onion, diced
2 cloves garlic, minced or 2 cubes frozen Garlic
2 tablespoons Olive Oil
4 ripe plum tomatoes, cubed
1 green jalapeno pepper
1/2 green pepper
1 teaspoon salt
1/8 teaspoon black pepper

For the matbucha: Sauté onion and garlic in olive oil for two to three minutes in a large skillet set over medium heat.

Add the remaining ingredients and lower heat to low.

Allow to cook for another 30–45 minutes, then remove from flame.

Turn oven on high broil or 400º F convection.

Scoop the seeds out of the zucchini halves and lay on a baking sheet.

Broil for 15 minutes or until the zucchini starts to turn golden brown.

Fill zucchini with matbucha before serving.




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