Growing up on a kibbutz, I ate most of my meals in the communal dining hall, but sometimes my mom, Pnina, cooked for our family. She always tried to make something healthy, like this pashtida. Similar to a crustless quiche, pashtida is made with eggs, often mixed with vegetables and cottage cheese; in the 1980s, it was very of the moment in Israel.
We’ve come a long way in terms of cooking since then, but this dish is still part of my family’s repertoire. I’ve adapted my mom’s recipe a bit—and sometimes I like to swap some of the all- purpose flour for chickpea flour, which lends the dish a nutty quality. Be sure to choose slender, firm zucchini for the best texture. If your squash is a bit more mature and seedy, salt the slices for about 10 minutes and then wipe off the salt and pat them dry before using. The dish is best when the zucchini is sliced very thin, so use a mandoline if you have one.
Ingredients
- Extra- virgin olive oil
- 2 tablespoons panko- style or regular dry breadcrumbs plus more for the pan
- 1 large onion about 10 ounces/280 g, finely chopped
- 1 to 1¼ pounds 450 to 560 g zucchini (2 to 3 medium), sliced into thin rounds
- Kosher salt
- 3 large eggs
- ¾ cup 190 g plain whole-milk Greek yogurt
- ½ cup 50 g plus 2 tablespoons finely grated hard cheese, such as Parmesan, kasseri, or kashkaval
- ¼ cup 60 ml whole milk
- ¼ cup 30 g all-purpose flour
- black pepper Freshly ground
- 2 to 3 tablespoons chopped fresh dill or flat-leaf parsley or a mix
Nutritional Facts
Instructions
- Place a rack in the upper 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. Dust the pan with breadcrumbs and tap out any excess crumbs.
- In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until very soft and fragrant, 8 to 10 minutes. Transfer the onion to a large plate or tray and set aside.
- Increase the heat to medium-high, and if the pan seems dry, add another ½ tablespoon olive oil.
- Add the zucchini, sprinkle with salt, and sauté until the zucchini slices have softened a bit but are not completely cooked through, about 5 minutes. Transfer the zucchini to the plate with the onions and let cool for about 10 minutes.
- In a large bowl, stir together the eggs, yogurt, the ½ cup (50 g) grated cheese, and the milk until smooth. Stir in the flour and season the mixture with 1 teaspoon salt and a few twists of black pepper. Fold in the dill, onion, and zucchini, mixing well.
- Pour the mixture into the prepared pie pan, smoothing the surface so the zucchini slices lie flat. Sprinkle with the 2 tablespoons breadcrumbs and the remaining 2 tablespoons cheese.
- Bake the pashtida until firm and golden brown, 55 to 65 minutes. If you like, turn on the broiler and cook for a few more minutes for a crispy golden- brown surface. Remove from the oven.
- Let the pashtida cool for a few minutes before serving warm, or let cool completely and serve at room temperature.
Excerpted from The Jewish Holiday Table by Naama Shefi and the Jewish Food Society (Artisan Books). Copyright © 2024.
I love your story about your mom .
The Zucchini Pashdida Recipe was delicious.
My husband and me loved it
came out excellent. dill was a nice touch
This was very good and used 3 zucchini! I used garbanzo flour and gluten free bread crumbs. My husband called it excellent and will have the rest for breakfast tomorrow.