Elevate zuchinni or your favorite vegetable to pie high status! Eggs and cheese make this a filling pie that can stand alone at meal time or as a sturdy side dish. Portable and delicious at any temperature, any time of day. Reduce prep time by sautéing onions ahead of time or leave them out. See blog for photos!
- 3 medium zucchini (1 lb or 500 gm)
- 1 medium yellow onion, coarsely chopped (optional)
- 2 tablespoons olive oil
- 1 can whole kernel sweet corn, drained (about 15 oz. or 420 gm)
- 2 eggs, lightly beaten
- 8 oz. pepper jack cheese, shredded (225 gm)
- 4 oz mozzarella cheese, shredded (50 gm)
- 1/4 cup chopped Italian parsley or fresh herbs (10 gm)
- salt and black pepper, to taste
- pinch of cayenne pepper
- **Vegetables, cheeses and seasonings are easy to vary. See blog above for other combinations.
- Line a pie plate or shallow baking dish with cooking spray and parchment paper (optional).
- Preheat oven to 350 F and place oven rack in the middle of the oven.
- Wash and trim zuchinni and cut into thin, even slices. (See blog for step by step photos.)
- Place zucchini in already boiling salted water for just three minutes, then drain.
- In the same pot, add olive oil and slowly saute onions, 20+ minutes, until very golden. (Add a few tablespoons of water if onions start to stick.)
- When onion is brown, mix in corn and remove from heat.
- Combine beaten eggs with jack cheese and 1/4 cup mozzarella. (Reserve other 1/4 cup mozzarella for decoration.) Add herbs and a little salt, pepper and a pinch of cayenne.
- Fold in zuchinni, onions and corn and adjust for seasonings.
- Place vegetable mixture in parchment lined dish. If you like, arrange some zucchini slices in a decorative pattern on top.
- Bake 30 – 40 minutes, until sides start to brown and top is firm to the touch.
- Remove pie, add 1/4 cup mozzarella cheese on top and broil on top oven rack about 3 minutes, until golden and bubbly.
- Serve hot, warm, room temperature or cold.
- Wrap and refrigerate leftovers up to a week.
Adapted from Kalavassika kon Keso, Zuchinni and Cheese Gratin by Claudia Roden
The Book of Jewish Food: An Odyssey from Samarkand to New York