Growing up on a kibbutz, I enjoyed communal meals at the dining hall, but my mom’s zucchini casserole remains a favorite for Shabbat dinners with my family.
In bustling NYC, my family and I prioritize Shabbat to recreate a sense of community. We’re fortunate to have friends who make New York feel like home, sharing meals and enjoying quality time together.
Shabbat meals can be casual yet special. When the weather permits, I turn dinner into a picnic, laying out a blanket in a nearby park to savor the meal.
Zucchini Pashtida
6 to 8 servings
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 like to swap some all-purpose flour for chickpea flour for a nutty quality. Be sure to choose slender, firm zucchini for the best texture. If your squash is more mature and seedy, salt the slices for about 10 minutes, 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.
You’ll need:
Extra-virgin olive oil, 2 tablespoons panko-style or 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), 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, Freshly ground black pepper, 2 to 3 tablespoons chopped fresh dill or flat-leaf parsley, or a mix
Place a rack in the upper third of the oven and preheat it to 350°F (175°C). Grease a 9-inch (22.5 cm) pie pan with olive oil and dust with breadcrumbs.
In a large skillet, heat olive oil over medium heat. Add the onion and cook until very soft and fragrant, about 8 to 10 minutes. Transfer the onion to a plate or tray and set aside.
Turn up the heat to medium-high and add more olive oil if needed. Add the zucchini, sprinkle with salt, and sauté until slightly softened but not fully cooked, about 5 minutes. Transfer the zucchini to the plate with the onions and let cool for 10 minutes.
In a large bowl, mix eggs, yogurt, ½ cup of grated cheese, milk, flour, salt, pepper, dill, onion, and zucchini. Pour the mixture into the prepared pie pan, sprinkle with breadcrumbs and remaining cheese.
Bake the pashtida until firm and golden brown, for about 55 to 65 minutes. For a crispy top, broil for a few more minutes. Let cool slightly before serving warm or at room temperature.
Naama Shefi is the author of the Jewish Food Society’s debut cookbook: The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long, which came out this week. It’s a vibrant collection of 135 recipes and stories from diverse Jewish families around the world.
Enjoy! Congratulations on your beautiful new cookbook, Naama.
(Photos by Penny De Los Santos. Excerpted from The Jewish Holiday Table by Naama Shefi and the Jewish Food Society (Artisan Books). Copyright © 2024.)
