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Joy of Kosher Passover Recipes & Videos

March 19, 2015 | by Jamie Geller

Get ready for the holiday with amazing flavors and easy recipes.

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Zucchini Noodle Alfredo

This low carb Zucchini Noodle Alfredo is rich and creamy. It makes a great side dish to a main fish dinner or delicious appetizer before a lighter meal.

Prep Time : 30 min
Cook Time : 10 min
Chill Time : 4 hour
Ready Time : 4 hour, 40 min
6 Servings

  • 3 medium zucchini
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large clove garlic, finely chopped
  • 1 teaspoon finely grated lemon peel
  • 2 teaspoons potato starch
  • 1 cup low-fat milk
  • 2 ounces (¼ package) PHILADELPHIA Cream Cheese, cut into ½ inch chunks
  • 4 tablespoons grated Romano cheese
  • 4 tablespoons grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • freshly ground pepper to taste

Using a good quality julienne peeler, cut the zucchini into long strands (julienne cut, as thin as spaghetti).

Place the zucchini julienne in a single layer on top of a double layer of paper towels. Let air dry for 4 hours.

Pour the olive oil into a large non-stick saute pan over medium heat. Add the zucchini julienne and cook, tossing the strands occasionally with tongs, for about 2 minutes. Set aside.

To make the sauce, heat the butter in a deep saute pan over low-medium heat. When the butter has melted and looks foamy, add the garlic and lemon peel and cook for about one minute or until the garlic has softened. Whisk in the potato starch and cook for about one minute. Gradually pour in the milk, whisking the ingredients to keep the sauce smooth. Add salt to taste and cook for 2-3 minutes, whisking constantly, until the sauce is smooth and thick. Add the cream cheese and Romano cheese and whisk the ingredients until the cheeses are completely blended into the sauce.  Stir in the chopped parsley.

Add the sauteed zucchini julienne to the sauce and toss with tongs until well coated. Serve topped with the grated Parmesan cheese and freshly ground black pepper to taste.

Eggplant Roll Ups with Cream Cheese and Spinach

Thin eggplant is breaded and fried and wrapped around a yummy creamy filling.

Prep Time : 45 min
Cook Time : 1 hour
Ready Time : 1 hour, 45 min
8 Servings

  • 1 large eggplant
  • 3 large eggs
  • 1 tablespoon water
  • 1-1/2 cups matzo meal
  • 3 garlic cloves, finely chopped
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • freshly ground black pepper to taste
  • vegetable oil for frying
  • 3 cups marinara sauce


  • 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
  • 8 ounces (1 package) PHILADELPHIA Cream Cheese
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten

Slice eggplant lengthwise into sixteen thin (1/8-inch thick) slices. Place the eggs in a shallow bowl and beat with the water. In another shallow bowl, combine matzo meal, garlic, parsley, oregano and pepper. Dip the eggplant slices in the eggs, coating the entire surface. Press the egg-coated slices into the matzo mixture, coating the entire surface.

Heat about 1/8-inch of vegetable oil in a large sauté pan over medium heat. Fry the coated eggplant slices in batches for 1-1/2 to 2 minutes per side, or until lightly browned and crispy. Drain on paper towels and set aside. Add more vegetable oil as needed to keep the eggplant slices from sticking to the pan.

To make the filling, combine the spinach, cream cheese, mozzarella cheese, Parmesan cheese, parsley and egg in a large bowl. Mix to blend the ingredients thoroughly and set aside.

Preheat the oven to 375°. Spoon one cup of marinara sauce into an ungreased 13-inch x 9-inch baking dish. Place equal amounts of the filling on the wider end of each eggplant slice. Carefully roll up each slice and place the rolls seam side down in the prepared baking dish. Spoon the remaining Marinara sauce on top. Cover the pan and bake for 30 minutes.

Tip: if you don’t have homemade marinara sauce, you may use one 26-ounce jar marinara sauce.

Banana and Peach Matzo Brie Bake

Matzo brie is a classic Passover recipe everyone loves to make. After you have had the original, try mixing up this banana and peach matzo brie bake, prep ahead and serve hot and fresh when everyones ready.

Prep Time : 45 min
Cook Time : 45 min
Chill Time : 3 hour
Ready Time : 4 hour, 30 min
12 Servings

  • 4 matzo sheets
  • 1 pound frozen, sliced peaches, thawed, including juice, chopped
  • 2 bananas, sliced
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 8 ounces (1 package) PHILADELPHIA Cream Cheese
  • 8 large eggs
  • 2 cups low-fat milk
  • 1 tablespoon finely grated lemon peel
  • 1-1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees.

Spray a 9-inch x 13-inch baking dish with cooking spray. Place two of the matzo sheets in a single layer in the prepared dish (break up some of the sheets if needed to cover the entire surface). Scatter half the peach chunks and banana slices evenly on top of the matzo. Scatter ¼ cup brown sugar and ¼-teaspoon cinnamon on top. Repeat this layer, using the remaining matzo, peaches and bananas, brown sugar and cinnamon. Set aside. In a large bowl whisk the cream cheese with one egg until the mixture is smooth. Add additional eggs one at a time, whisking to incorporate each one completely before the next one is added. Pour in milk, lemon peel and vanilla extract and whisk the ingredients to incorporate them completely. Pour the egg mixture over the matzo and seasoned peaches and bananas. Refrigerate for at least 3 hours. Bake for about 45 minutes or until puffed and golden brown.

Tip: To serve, scoop portions onto dessert plates and top with a drizzle of honey or maple syrup.

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