| 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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