Syrian baked zucchini with cheese (calavasa al horno)

Yield: 8 servings

Measure 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

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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