Sephardic Zucchini Casserole Recipe | The Nosher

Sephardic Zucchini Casserole Recipe | The Nosher

As these of us accustomed to Sephardic delicacies know, there are sometimes completely different names and spellings for comparable dishes. Relating to baked casseroles of greens, egg and normally cheese, it may very well be known as a curd or quail, sfongato or asfongato, fritada or frittata. Most frequently, “slowly” is utilized by Turkish Jews when the dish is made with zucchini. “Kalabaza” (or calabaza) refers to squash, and is usually used to explain completely different types of the vegetable.

No matter it’s known as, some type of this baked dish is almost at all times served throughout Passover in Sephardic houses, and is normally included within the seder meal. It’s particularly handy as a result of it may be made a day or two forward (extra if you wish to freeze it) and doesn’t have to take up valuable oven area, because it’s usually served at room temperature or simply barely warmed via. Almodrote and associates are additionally good for breakfast if you get bored with consuming matzah and leftover haroset, or for lunch, dinner or lower into small squares for an appetizer.

This primary recipe might be tailored in some ways. Whereas it requires feta and parmesan, cheddar or kashkaval (a semi-hard cheese most frequently constituted of sheep’s milk that’s well-liked all through the Balkans and Mediterranean), the cheese might be neglected altogether to make it pareve, or you should utilize vegan cheese. Common or gluten-free matzah meal can be utilized, or bread crumbs when it’s not Passover. You may as well make it with different greens, together with eggplant (berendjena), spinach (espinaka) or leeks (prasa), or add extra of the herbs.

Historically within the no-waste Sephardic kitchen, the squash can be peeled and the peels made into a unique dish. This dish, known as kashkarikas, entails cooking the peels in a lemon and olive oil sauce, or with tomatoes and garlic. Nonetheless, for further diet and taste, I don’t peel my squash.

Print

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courgette casserole
Picture credit score Susan Barocas

  • 56 medium zucchini (about 3 lb or 5 cups grated)
  • 2 tsp salt, plus extra to style
  • 3 eggs, calmly crushed
  • ¼ cup chopped recent dill
  • ¼ cup chopped recent parsley
  • 2 Tbsp matzah meal or bread crumbs
  • ⅔ cup feta cheese, crumbled
  • ½ cup shredded cheese (parmesan, cheddar or kashkaval — accessible at Center Jap and different specialty markets)
  • ½ tsp black pepper
  • 3 Tbsp olive oil

  1. Preheat oven to 350°F.
  2. Wash the zucchini nicely and grate on the massive holes of a field grater or utilizing a meals processor. Put right into a strainer and sprinkle with 2 tsp salt, tossing calmly along with your fingers to distribute the salt. Put a plate on high of the squash to weigh it down, and set the strainer over a bowl or within the sink for 15-20 minutes because the zucchini releases some extra water content material.
  3. In a big bowl, combine collectively the eggs, dill, parsley, matzah meal or bread crumbs, feta,  shredded cheese and pepper till very nicely blended.
  4. Take small handfuls of zucchini and squeeze out as a lot water as you’ll be able to earlier than including every handful to the egg combination. Combine nicely.
  5. Swirl 2 Tbsp oil over the underside and sides of a 7×11- or 9×9-inch baking dish, then place it within the sizzling oven for 3-4 minutes. Heating the pan with the oil helps create a crust on the underside and sides of the casserole. As soon as the baking dish is sizzling, rigorously take away it from the oven. Working rapidly, add the combination to the pan and unfold it out evenly, patting the highest clean. Frivolously brush the highest with the remaining 1 Tbsp oil. Bake, uncovered, about 45-50 minutes, or till the middle is agency and the highest and edges are golden brown.
  6. Let cool for 10 minutes earlier than chopping, if serving instantly. Serve heat or at room temperature.

Notes

Storage notes: Cooked almodrote might be refrigerated for as much as 5 days or frozen, nicely wrapped, for as much as two months. To serve, defrost and warmth in a 350°F oven, uncovered, for about quarter-hour, or till simply warmed via.

  • Writer: Susan Barocas
  • Prep Time: half-hour
  • Prepare dinner Time: 50 minutes
  • Class: Breakfast
  • Methodology: Baking
  • Delicacies: Sephardic

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