Zucchini Pashtida | Cup of Jo

Rising up on a kibbutz, I ate most of my meals within the communal eating corridor, however typically my mother, Pnina, cooked for our household. These days, I prefer to make her signature recipe — a zucchini casserole — for Shabbat dinner with my household.

In NYC, life not often slows down, however my husband, Ilan, our daughter, Ella, and I at all times make house for Shabbat and attempt to re-create the sense of neighborhood. I really feel fortunate to have mates who make New York a house, and we regularly spend Shabbat collectively — taking our time over the meal and consuming wine whereas the youngsters run round excessive on sugar.

Shabbat meals don’t must be formal to really feel particular. When the climate is sweet, I flip dinner right into a picnic and lay a blanket down on the grass subsequent to my residence constructing on the decrease East aspect or in one of many metropolis’s many parks.

Zucchini Pashtida
6 to eight servings

Just like a crustless quiche, pashtida is made with eggs, typically blended with greens and cottage cheese; within the Nineteen Eighties, it was very of the second in Israel. We’ve come a good distance when it comes to cooking since then, however this dish remains to be a part of my household’s repertoire.

I’ve tailored my mother’s recipe a bit — and typically I prefer to swap among the all-purpose flour for chickpea flour, which lends the dish a nutty high quality. Be sure you select slender, agency zucchini for the perfect texture. In case your squash is a little more mature and seedy, salt the slices for about 10 minutes after which wipe off the salt and pat them dry earlier than utilizing. The dish is finest when the zucchini is sliced very skinny, so use a mandoline you probably have one.

You’ll want:
Additional-virgin olive oil
2 tablespoons panko-style or dry breadcrumbs, plus extra for the pan
1 giant onion (about 10 ounces/280 g), finely chopped
1 to 1¼ kilos (450 to 560 g) zucchini (2 to three), sliced into skinny rounds
Kosher salt
3 giant eggs
¾cup (190 g) plain whole-milk Greek yogurt
½ cup (50 g) plus 2 tablespoons finely grated laborious cheese, equivalent to Parmesan, kasseri, or kashkaval
¼ cup (60 ml) complete milk
¼ cup (30 g) all-purpose flour
Freshly floor black pepper
2 to three tablespoons chopped recent dill or flat-leaf parsley, or a mixture

Place a rack within the higher third of the oven and preheat the oven to 350°F (175°C). Grease a 9-inch (22.5 cm) pie pan with olive oil. Mud the pan with breadcrumbs and faucet out any extra crumbs.

In a big skillet, warmth 3 tablespoons olive oil over medium warmth. Add the onion and prepare dinner, stirring sometimes, till very delicate and aromatic, 8 to 10 minutes. Switch the onion to a big plate or tray and put aside.

Improve the warmth to medium-high, and if the pan appears dry, add one other ½ tablespoon olive oil. Add the zucchini, sprinkle with salt, and sauté till the zucchini slices have softened a bit however should not fully cooked by, about 5 minutes. Switch the zucchini to the plate with the onions and let cool for about 10 minutes.

In a big bowl, stir collectively the eggs, yogurt, the ½ cup (50 g) grated cheese, and the milk till clean. Stir within the flour and season the combination with 1 teaspoon salt and some twists of black pepper. Fold within the dill, onion, and zucchini, mixing effectively.

Pour the combination into the ready pie pan, smoothing the floor so the zucchini slices lie flat. Sprinkle with the two tablespoons breadcrumbs and the remaining 2 tablespoons cheese.

Bake the pashtida till agency and golden brown, 55 to 65 minutes. In the event you like, activate the broiler and prepare dinner for a number of extra minutes for a crispy golden-brown floor. Take away from the oven.

Let the pashtida cool for a couple of minutes earlier than serving heat, or let cool fully and serve at room temperature.