Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Zucchini and Tomato Pashtida
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- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 193
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 88 mg
- Sodium
- 355 mg
Tender zucchini and tangy cherry tomatoes are a summery mix for pashtida, the Israeli savory pie or casserole that’s similar to a crustless quiche or frittata. It’s typically made with eggs, cheese and vegetables with the addition of flour—or sometimes breadcrumbs or matzo meal—for structure. While zucchini and tomato are a popular pashtida combo, Israeli home cooks often use whatever vegetables they have on hand or are in season. A pashtida is a bit firmer and sturdier than quiche, so it’s a great option to pack up for a picnic or potluck gathering. And while it’s delicious warm, it’s even better at room temperature once the flavors have had a chance to mingle.
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 193
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 88 mg
- Sodium
- 355 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F. Brush a 9-inch deep-dish pie plate with olive oil and dust with breadcrumbs, tapping out the excess. Set aside.
- Heat a large skillet over medium-high heat and add the 3 tablespoons olive oil. Scatter in the zucchini. Cook, tossing occasionally, until the zucchini is wilted and lightly browned, 3 to 4 minutes. Add the cherry tomatoes and scallions and season with 1 teaspoon salt and a few grinds black pepper. Cook, tossing occasionally, until the tomatoes just begin to give up their juices but still hold their shape, 1 to 2 minutes longer. Transfer to a large bowl and let cool for 5 minutes.
- Meanwhile, in a second large bowl, whisk together the eggs, milk, 1/2 teaspoon salt and a few grinds pepper. Stir in the cottage cheese, feta and 1/2 cup of the Parmesan. Sprinkle with the flour and baking powder and stir to combine, making sure there are no lumps. Add the zucchini mixture and sprinkle with the parsley and dill. Stir to combine. Transfer to the prepared baking dish and sprinkle with the remaining 2 tablespoons Parmesan and 1 tablespoon breadcrumbs. Bake until puffed, set and golden brown on top, 35 to 40 minutes.
- Cool the pan on a rack for at least 20 minutes. Cut into wedges and serve warm or at room temperature.
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