| 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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