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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables, Eggs Syrian 8 servings

INGREDIENTS

2 lb Zucchini; peeled and grated
1/2 c Milk
2 tb Vegetable oil
1 lg Onion; chopped (3/4 cup)
10 oz Kashkeval or Muenster cheese; grated OR 1 1/2 cups kashkeval and 1 cup Muenster, grated
6 lg Eggs; lightly beaten
1 ts Salt
Ground black pepper; to taste
3/4 ts Sugar
3 tb Chopped fresh parsley or dill; optional

INSTRUCTIONS

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 1/2 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@prodigy.net> on Sep
28, 1998, converted by MM_Buster v2.0l.

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