| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Cheese/eggs, Main dish, Passover |
8 |
Servings |
INGREDIENTS
| 3 |
|
Zucchini |
| 1 |
t |
Salt |
| 1/2 |
lb |
Cheese ** |
| 1/2 |
|
Onion |
| 3 |
|
Eggs |
| 1 |
ds |
Pepper |
| 1/2 |
t |
Oregano |
| 1/2 |
t |
Basil |
| 3 |
T |
Grated parmesan cheese |
INSTRUCTIONS
* cheese can be swiss, mozzarella or cheddar (2 cups grated) Put the
grater attachment on your food processor. Cut the zucchini to fit the
feed tube. Grate, using firm pressure. Transfer to a strainer and
sprinkle with salt. Let stand 10 minutes. Press out all liquid. Grate
cheese and onion, using medium pressure. DO NOT EMPTY BOWL. Remove
grater and insert plastic knife [or steel knife is just fine also].
Add remaining ingredients except parmesan cheese to processor bowl.
Process with 3-4 quick on/off turns, just until mixed. Place in a
greased 9 inch pie plate or ceramic quiche dish. Sprinkle with
parmesan cheese. Bake at 350~ for 35-40 minutes, until set and golden
brown. Recipe by: Penina W. Freedenberg, Rockville, MD Posted to
JEWISH-FOOD digest Volume 98 #017 by lisamontag@juno.com (Lisa Montag)
on Jan 10, 1998
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”