Sephardic Passover Zviti Casserole Recipe

Get ready to transform your Passover table with a dish that’s bursting with flavor and rich history: our Sephardic Passover Zviti Casserole! While traditional Zviti is a fiery Algerian street food made with broken bread and a super spicy pepper-tomato sauce, our recipe reimagines this vibrant dish into a comforting, oven-baked casserole. This isn't just any vegan soup alternative or vegetarian dish; it's a celebration of Sephardic culinary traditions, perfectly adapted for your Seder. Imagine a delightful blend of tender zucchini, savory matzo, and a robust, spicy (but balanced!) tomato-pepper sauce, all baked to golden perfection. It’s hearty, incredibly flavorful, and surprisingly easy to make. Whether you're a seasoned chef or a beginner baker, this healthy dish is sure to become a cherished part of your Passover feast, offering a unique and delicious twist that feeds a crowd and is even better the next day. Let's dive into making this incredible casserole!

Ingredients

• For the Core Zviti Flavor Base:
• 2-3 medium hot green peppers (like Anaheim or poblano), plus 1-2 milder bell peppers for balance (red or orange work great)
• 4-5 ripe plum tomatoes, cored and roughly chopped
• 4 cloves garlic, minced
• ¼ cup extra virgin olive oil, plus more for drizzling
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ras el hanout or a similar warm spice blend (optional, but highly recommended!)
• For the Passover-Friendly Bread & Bindings:
• 6 sheets matzo (regular or gluten-free), broken into 1-2 inch pieces
• 2 large eggs, lightly beaten
• 2 tablespoons matzo meal (plus extra if needed)
• For the Zucchini & Cheese Layer:
• 3-4 medium zucchini (about 2 lbs), grated
• 1 teaspoon salt, for salting zucchini
• ½ cup crumbled feta cheese (or kashkaval/parmesan for a richer flavor, or omit for parve)
• Pantry Staples & Seasoning:
• ½ teaspoon black pepper
• ¼ teaspoon sweet paprika or a pinch of chili flakes (optional, for extra warmth)
• 1 tablespoon fresh lemon juice or white vinegar (for brightness)

Directions

1. Prep and Salt the Zucchini
   1. Start by grating your zucchini. You can use a box grater or a food processor with a grating attachment.
   2. Place the grated zucchini in a colander, sprinkle with 1 teaspoon of salt, and toss to combine. Let it sit for at least 15-20 minutes. This draws out excess moisture.
   3. After resting, firmly squeeze handfuls of the zucchini to remove as much liquid as possible. It should feel quite dry to the touch – this is crucial for a non-soggy casserole!
2. Make the Spicy Zviti Sauce Base
   1. Heat a skillet over medium-high heat with a drizzle of olive oil. Add the hot and mild peppers. Roast them, turning occasionally, until they are blistered and slightly softened (about 8-10 minutes).
   2. Add the chopped tomatoes and minced garlic to the skillet. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens into a spoonable paste (another 10-12 minutes).
   3. Transfer the cooked pepper-tomato mixture to a mortar and pestle or a food processor. Add the ground coriander, cumin, ras el hanout (if using), and ¼ cup of olive oil.
   4. Crush or pulse until you have a rough, slightly chunky sauce. It shouldn't be perfectly smooth; a rustic texture is part of the charm!
3. Hydrate & Break the Matzo
   1. While your sauce is cooking, briefly soak the broken matzo pieces in a bowl of warm water for just 1-2 minutes. The goal is to soften them, not make them soggy.
   2. Drain the matzo immediately and gently squeeze out any excess water. You want the pieces to be soft but still distinct, not mushy.
4. Mix the Casserole
   1. In a large mixing bowl, whisk together the beaten eggs with 2 tablespoons of olive oil, 2 tablespoons of matzo meal, ½ teaspoon salt, and ½ teaspoon black pepper.
   2. Fold in the prepared Zviti sauce base, the squeezed dry zucchini, the hydrated matzo pieces, and the crumbled feta cheese (if using).
   3. Mix everything until well combined. The mixture should be thick but scoopable. If it seems too wet, add a little more matzo meal, a tablespoon at a time. If too dry, a tiny splash of olive oil can help.
5. Bake
   1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
   2. Spread the casserole mixture evenly into the greased pan, smoothing the top with a spatula.
   3. Bake for 45-55 minutes, or until the edges are deep golden brown and the center is set and springy to the touch with no wet pockets. You can check it around the 30-minute mark.
6. Rest & Serve
   1. Once baked, remove the casserole from the oven and let it rest for at least 10-15 minutes before cutting. This allows it to set properly and makes for cleaner slices.
   2. Cut into appetizer squares for a starter or larger wedges for a main dish.
   3. Serve warm or at room temperature. It's delicious either way!
7. Quick Troubleshooting (Still the Same Recipe)
   1. Casserole too wet? Bake it for an extra 5-10 minutes. Next time, ensure you really squeeze the zucchini dry and don't over-soak the matzo.
   2. Not spicy enough? Serve with a dollop of harissa or a sprinkle of chili flakes on the side.
   3. Too spicy? A spoonful of plain yogurt or labneh on top can help calm the heat.