Zucchini request

[Guest guest]

Hello all,

 

My son Alexander brought me from the school gardening-project 3 zucchini,

the weight together is about 12 pounds!!!!! among other things, like corn,

green beans, onions, basil, flowers, potatoes etc.

 

My question is very simple : I want something special with those zucchinis.

the soup is on the stove, the next project is a kugel for Rosh Hashana, but

I still have so much more left.

 

Any good idea is welcome.

 

Thanks a lot

 

Eliane in Amsterdam

 

 

 

 

[Guest guest]

Kusa b'Jibin is a Squash Pie (crustless) from the Syrian (Aleppo) Jewish

tradition

 

3 Tblspn vegetable oil

1 cup finely chopped yellow onion

8 cups diced zucchini and/or summer squash

1/2 cup water

3 large eggs, lightly beaten

1 cup crumbled feta or grated parmesan cheese

2 cup cottage cheese, preferably large curd

freshly ground black pepper

1/4 tsp paprika or Aleppo pepper

 

1. Preheat oven to 180oC or 350oF; grease 22-23cm or 9 inch inch (glass) pie

pan.

2. Heat 3 Tbl oil in a medium size skilled over medium heat, add onions. Cook

stirring until soft and golden (3-4 minutes). Add squash and water and simmer

covered over medium-low heat until the squash is soft but not mushy (15-20

minutes), stirring occasionally. Remove from heat and drain.

3. In a large bowl combine the beaten eggs cheeses and black pepper. Mix well.

Pour half of the cheese mixture into another size bowl. Gently fold drained

vegetables into one half of the cheese mixture.

4. Pour the cheese and vegetables into the greased pie pan, top with remaining

cheese mixture. Sprinkle with paprika for color. (May be refrigerated (4-5 days)

or frozen (3-4 weeks but not in a glass pan) at this point. If frozen, defrost

before baking.

5. Bake on the middle rack until golden brown and the center is firm when tested

with a knife, 50-60 minutes.

6. Cool at least 5 minutes before serving. Serve either hot or cold. If desired

top with a sauce of yougurt, grated cucumbers, mint and garlic.

 

Very slightly modified from A Fistful of Lentils: Syrian-Jewish Recipes from

Grandma Fritzie’s Kitchen by Jennifer Felicia Abadi. It is not a vegetarian

cookbook but it has lots of fantastic recipes that are vegetarian or can be

adapted. It also has interesting stories about the community and its cuisine.

See http://www.harvardcommonpress.com/Cooking/regional/fistful.html

 

Eliane & Rene Driessen <e.r.driessen wrote:

 

Hello all,

 

My son Alexander brought me from the school gardening-project 3 zucchini,

 

 

=================================

Shoshana Michael-Zucker, Translations

Levona 7/6

Kfar Sava 44243 Israel

Tel. +972-9-767-5835

Fax. +972-9-766-2855

email: translations

shosh_mz

 

 

 

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