Passover is approaching quickly and many cooks are still scratching their heads to come up with a good and tasty vegetable to serve during the eight day holiday.
Stop wondering and try this delicious and filling casserole. Serve it as a side or as the main dish with a side salad. Whichever vegetable you choose, you will be delighted.
Use the recipe all year long by substituting flour for the matzo meal.
- 6 medium zucchini, yellow squash peeled or 2 lbs chopped spinach
- 2 large eggs
- 1/4 cup matzo meal
- 1/2 cup cottage cheese
- 1/2 cup shredded Gruyère cheese
- 1/2 cup shredded Parmesan cheese, divided
- 2 tablespoons chopped fresh dill
- Salt and freshly ground pepper to taste
- 3 tablespoons vegetable oil, plus more to grease the pan
1. Preheat oven to 350 degrees. Grate the zucchini. This can be done in the food processor with the grating disc attached. Placing small amounts of grated zucchini in your hand gradually squeeze out as much water as possible before placing it in a large bowl. Do the same for the yellow squash and squeeze the water from the spinach.
2. Add the eggs, matzo meal, cottage cheese, Gruyère, half of the Parmesan cheese, dill, salt and pepper.
3. Mix the ingredients well and pour into a 1 greased 9 x 13 ovenproof casserole dish.
4. Sprinkle with remaining Parmesan cheese. Drizzle oil on top and bake for 45 minutes to an hour or until brown.
5. Serve as a side dish, or with salad as a main course.
Recipe adapted by Lynda Mahana from The Ottoman Turk and the Pretty Jewish Girl
Follow the Atlanta Cooking Examiner by subscribing to this column and receive the best new recipes and interesting facts and tips about food for you and your family. For my personal blog, click here. In addition, metro Atlanta has a lot of fun stuff going on and this Atlanta Community Examiner has all the nitty gritty.
Comments