Syrian baked zucchini with cheese (calavasa al horno)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Zucchini; peeled and grated |
| ½ | cup | Milk |
| 2 | tablespoons | Vegetable oil |
| 1 | large | Onion; chopped (3/4 cup) |
| 10 | ounces | Kashkeval or Muenster cheese; grated OR 1 1/2 cups kashkeval and 1 cup Muenster, grated |
| 6 | larges | Eggs; lightly beaten |
| 1 | teaspoon | Salt |
| Ground black pepper; to taste | ||
| ¾ | teaspoon | Sugar |
| 3 | tablespoons | Chopped fresh parsley or dill; optional |
Directions
Preheat the oven to 350 degrees F. Grease an 8-inch-square or 11-by-7-inch baking pan or two 8-inch pie plates. Squeeze out any excess liquid from the zucchini. Bring the zucchini and milk to a low boil and simmer for 5 minutes. Drain.
Heat the oil in a medium skillet over medium heat. Add the onion and saute until golden, about 15 minutes. Combine the zuccini, onion, 2 cups of the cheese, the eggs, salt, pepper, sugar, and if desired, the parsley or dill.
Spoon into the prepared pan and sprinkle with the remaining ½ cup cheese.
Bake until golden brown, about 25 minutes.
Serve warm or at room temperature.
Recipe by: Gil Marks, __The World of Jewish Entertaining__ Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Sep 28, 1998, converted by MM_Buster v2.0l.
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