Tori Avey’s Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goal is to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here. For more Passover recipes, click here.
New York-based Miriam Pascal is rocking the kosher scene with her fun blog and simple, approachable, tasty recipes at Overtime Cook. I’m so pleased she is joining our #PassoverPotluck this year!
Hello everyone! My name is Miriam and I blog at Overtime Cook, a food blog dedicated to approachable, family-friendly recipes – all of which are kosher. Additionally, I work as a freelance food photographer and recipe developer, and I write a monthly recipe column in Ami Living, a leading Kosher magazine. And did I tell you that I’m writing a cookbook? Suffice it to say that the “overtime” part of my name is quite accurate – and that’s why the recipes I develop and share are big on flavor and innovation, but short on prep time and hassle.
I’ve been a follower of Tori’s and an admirer of her delicious recipes for ages now, and I love how her Passover Potluck shares recipes with differing viewpoints from bloggers all over – like myself. I’m so excited to be here, sharing a Passover recipe with all of you! To be perfectly honest, it’s funny for me to be talking about excitement and Passover recipes in the same sentence. I…don’t love Passover cooking. Or at least, I didn’t. Recently though, I’ve had a breakthrough of sorts. Instead of focusing on the food I can’t eat during this special week, I focus on making the absolute best food I can using the ingredients that are available to me – I let the ingredients and flavors shine.
Take these Zucchini Chicken pinwheels. It’s a seriously simple dish, but it’s pretty (and definitely tasty!) enough to serve on a holiday. For me, Passover has always marked the end of the long, cold winter and the start of the coming spring and summer months. I thought about warmer weather, and immediately my mind went to the flavors we associate with it. Zucchini, tomato, basil… and I knew I had to incorporate that into a dish. The end result is juicy and bursting with flavor. It’s a recipe that’s kosher for Passover, but I know it’s something you’ll want to make all year long!
P.S. If you’re looking for more amazing passover recipes, you should take a few minutes to go through my list of over 100 delicious Passover recipes.
For more Passover recipe ideas, check out the Pinterest boards below:
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- 4 boneless, skinless chicken breasts
- 2 medium zucchinis
- 2 frozen basil cubes if you can’t find these, use 1 ½ teaspoons dried basil instead
- 1/2 cup tomato sauce
- 2 tbsp olive oil
- 1 tsp garlic powder optional
- 1 tsp salt
- 1/2 tsp ground black pepper
- Whisk together the oil, tomato sauce, basil, salt, pepper and garlic in a small bowl. Cut the chicken breasts into long, thin strips (fingers) and place in the bowl with the tomato-basil sauce. You can continue immediately, or place the mixture in the refrigerator for a couple of hours to marinate before cooking. Preheat oven to 400 degrees.
- To assemble pinwheels: Cut the zucchini lengthwise into very thin strips. I found that this was easiest done with a mandolin or even a peeler. (You may need to trim the zucchini down to size if cutting it with a peeler.)
- Lay a strip of zucchini down on a board. Place a strip of chicken on top of it, about an inch from the edge. Roll the zucchini and chicken together to form a pinwheel. Place the pinwheel, seam side down, in a 9x13 roasting pan.
- Repeat with remaining zucchini and chicken strips. Don’t worry if the pinwheels are close together. Pour any remaining sauce over the pinwheels. Bake the pinwheels for 25 minutes at 400, then place under the broiler and broil for an addition 4-5 minutes, until the tops are just starting to brown. Serve immediately.