Our Spanish Passover continues…
Lauren is home, so we needed a vegetarian dinner option and opted for a Quajado, an egg, cheese and vegetable dish. For tonight, we used zucchini, feta and cheddar. The combination was simply delicious. Salty, rich and slightly sweet.
To complete the dinner we added a Spanish spinach dish with pine nuts and raisins. The combination was served on my grandmother’s beautiful depression glass plates.
Quajado
from Chabad
1 medium onion, diced
1 Tbsp olive oil
6 eggs (from Farmer Kim)
6 cups zucchini, grated and left to drain in a colander
1 cup creamy feta cheese
1 cup grated cheddar
2 Tbsp fresh parsley, chopped
salt and pepper to taste
Directions
Sauté the onion in the olive oil until soft.
Squeeze any excess moisture out of the grated zucchini.
Combine zucchini, onions, eggs, parsley and cheeses. Add salt and pepper to taste. Feta cheese is extremely salty so it may not need any salt at all.
Spoon into a greased 9 x 13 inch baking pan. Bake at 350 for approximately 1 hour, until set.
Serve warm or at room temperature. Enjoy!
Serves 8.
Andrea's Garden Cooking 