Return to Main Recipes Page/Return to Home Page

Zucchini, Baked Syrian (Calavasa Al Horno) (D, KLP)
Source: Gil Marks, "The World of Jewish Entertaining"
Serves: 8

2 pounds zucchini, peeled and grated
1/2 cup milk
2 tablespoons KLP vegetable oil
1 large onion, chopped (3/4 cup)
10 ounces Muenster cheese, or Kashkeval or
1-1/2 cups Kashkeval and 1 cup Muenster, grated
6 large eggs, lightly beaten
1 teaspoon salt
ground black pepper, to taste
3/4 teaspoon sugar
3 tablespoons chopped fresh parsley or dill, optional

Preheat the oven to 350°F. Grease an 8"-square or 11x7" baking pan or two 8" 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 sauté until golden, about 15 minutes.

Combine the zucchini, 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.

Posted by Annice Grinberg

Nutritional Info Per Serving: 241 Calories (kcal); 18g Total Fat; (66% calories from fat); 14g Protein; 6g Carbohydrate; 176mg Cholesterol; 542mg Sodium
Food Exchanges: 0 Grain(Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates