| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Syrian | 8 | Servings | |
INGREDIENTS
| 2 | lb | Zucchini, peeled and grated |
| 1/2 | c | Milk |
| 2 | T | Vegetable oil |
| 1 | Onion, chopped 3/4 cup | |
| 10 | oz | Kashkeval or Muenster |
| cheese grated OR 1 1/2 | ||
| cups kashkeval and 1 cup | ||
| Muenster grated | ||
| 6 | Eggs, lightly beaten | |
| 1 | t | Salt |
| Ground black pepper, to | ||
| taste | ||
| 3/4 | t | Sugar |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 213
Calories From Fat: 123
Total Fat: 13.8g
Cholesterol: 159.4mg
Sodium: 686.9mg
Potassium: 432.3mg
Carbohydrates: 7.7g
Fiber: 1.5g
Sugar: 5.1g
Protein: 15g