Sephardic Zucchini Casserole

Step 1

Preheat oven to 350°F.

Step 2

Wash the zucchini well and grate on the large holes of a box grater or using a food processor. Put into a strainer and sprinkle with 2 tsp salt, tossing lightly with your hands to distribute the salt. Put a plate on top of the squash to weigh it down, and set the strainer over a bowl or in the sink for 15-20 minutes as the zucchini releases some excess water content.

Step 3

In a large bowl, mix together the eggs, dill, parsley, matzah meal or bread crumbs, feta,  shredded cheese and pepper until very well blended.

Step 4

Take small handfuls of zucchini and squeeze out as much water as you can before adding each handful to the egg mixture. Mix well.

Step 5

Swirl 2 Tbsp oil over the bottom and sides of a 7×11- or 9×9-inch baking dish, then place it in the hot oven for 3-4 minutes. Heating the pan with the oil helps create a crust on the bottom and sides of the casserole. Once the baking dish is hot, carefully remove it from the oven. Working quickly, add the mixture to the pan and spread it out evenly, patting the top smooth. Lightly brush the top with the remaining 1 Tbsp oil. Bake, uncovered, about 45-50 minutes, or until the center is firm and the top and edges are golden brown.

Step 6

Let cool for 10 minutes before cutting, if serving immediately. Serve warm or at room temperature.