KosherEye
<<< o >>> Houston’s Copycat Kosher Asian Chicken Salad <<< o >>> Salute the USA <<< o >>> A Toast to the USA! <<< o >>> Hot Dog Hot Idea <<< o >>> Grilled Corn on the Cob <<< o >>> Smeg Stand Mixer <<< o >>> Carolina Plantation Stone Ground Grits <<< o >>> Cheese Grits <<< o >>> Cooking and Baking Substitutions <<< o >>> Whoopie Pies By The Piping Gourmets <<< o >>>

Passover



Bookmark and Share
Zucchini Casserole With Dill PDF Print E-mail

KosherEye.com

zucchini

Adapted from Journal-Constitution Newspaper article, recipe by noted cookbook author, Faye Levy.

The Zucchini Casserole with Dill will become a new favorite recipe. Fresh zucchini is available year round –  this is one of our "go-to" recipes, especially for Passover and during the summer months when zucchini is plentiful.

Ingredients:

2 pounds medium zucchini
1 large onion
5 eggs
1/4 cup chopped parsley
2 tablespoons snipped fresh dill
1/3 cup matzo meal
Salt and freshly ground pepper
3 tablespoons olive oil

Directions:

Preheat oven to 375 degrees. Grate zucchini and onion using large holes of grater or a food processor grating disc. Put both in a strainer and squeeze firmly to remove excess liquid. Transfer zucchini and onions to a bowl. Add eggs, parsley, dill and matzo meal. Season generously with salt and pepper so mixture will not be bland. Mix well.

Put 2 tablespoons oil in a shallow 8-inch-square baking dish. Put dish in oven briefly to heat oil. Add zucchini mixture to hot dish. Sprinkle with remaining oil. Bake 50 minutes to 1 hour or until set. Let stand about 5 minutes before serving. Serve hot.

Notes:

Yields:

Makes 8 to 10 servings

Recipes: Passover, Side Dishes, Zucchini, Parve, Kosher

Add a comment
 
<< Start < Prev 141 142 143 144 145 146 147 148 149 150 Next > End >>

Page 141 of 170
round-facebook round-twitter pinterest round-rss