Middle Eastern Zucchini and Cheese Casserole
Judy F.'s recipe:
Slice and steam one pound of zucchini.
Grate a pound of muenster cheese.
Slice and saute one onion in vegetable oil until golden and soft. Mix squash and onions together.
Beat three eggs. Mix with cheese, add salt and pepper. In a greased ovenproof dish, combine squash and 2/3 of the egg mixture. Then pour reserved egg mixture over top, dotting with butter. Bake at 350 degrees Fahrenheit until set and brown on top, about half an hour.
Claudia Roden uses 2 pounds of zucchini to 2 cups of shredded sharp cheddar cheese, and adds white pepper and grated nutmeg. In her Book of Jewish Food she suggests 12 oz. of feta cheese to one pound of zucchini and 2 eggs, and adds 2 teaspoons of dried mint along with the nutmeg. Ms. Roden says there are numerous variations of zucchini cheese gratin in the Sephardic repertoire.
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