Zucchini Casserole, Zucchini Pashtida

Prep the Onion, Zucchini, Dill, & Parsley: Wash your hands with soap and water. Use a knife and a cutting board to finely chop the onion, slice the zucchini into thin rounds, and chop the dill and parsley. Place everything in clean bowls and set aside.
Grate the Cheese: Use a box grater or NutriSlicer to grate the cheese into a clean bowl. Set it aside for later.
Line the Pie Dish with Breadcrumbs: Grease a pie dish with olive oil. Dust the dish with breadcrumbs. Tap out any excess crumbs. Place a rack in the upper third of the oven. Preheat the oven to 350 degrees Fahrenheit.
Cook the Onion: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the onion to the pan. Cook the onion for 8 to 10 minutes, while stirring occasionally, until the very soft and fragrant. Transfer the onion to a plate and set aside.
Sauté the Zucchini: Increase the heat to medium-high. Add ½ tablespoon of oil to the pan if needed. Transfer the zucchini slices to the pan. Sprinkle some salt over top. Sauté for 5 minutes, until the slices have softened but are not completely cooked through. Transfer the zucchini to the onion plate and let cool for 10 minutes. Turn off the stove.
Combine the Eggs, Yogurt, Cheese, & Milk: Crack the eggs into a large clean bowl. Use a kitchen scale to weigh the yogurt and ½ cup of the grated cheese in the bowl. Use a measuring cup to add the milk. Stir with a spatula or spoon to combine.
Add the Flour, Salt, & Pepper: Weigh the flour. Gradually stir it into the egg and yogurt mixture. Season with 1 teaspoon of salt and a little black pepper.
Fold in the Dill, Parsley, Onion, & Zucchini: Use a spatula or spoon to fold in the dill, parsley, onion, and zucchini.
Transfer to the Pie Dish: Pour everything into the prepared pie dish. Use a spatula to smooth it out so that the zucchini slices lie flat in the dish.
Top with Breadcrumbs & Cheese and Bake: Sprinkle with 2 tablespoons of breadcrumbs and the remaining cheese. Transfer the pie dish to the oven. Bake for 55 to 65 minutes, until the zucchini casserole is firm and golden brown.
Broil as Desired, Serve it Your Way: For a crispy golden-brown surface, broil for a few minutes. Turn off the oven when finished. Let the pashtida cool for a few minutes to serve warm. You can also let it cool completely and serve it at room temperature. Warm is perfect.

Equipment

Ingredients

Instructions

Prep the Onion, Zucchini, Dill, & Parsley: Wash your hands with soap and water. Use a knife and a cutting board to finely chop the onion, slice the zucchini into thin rounds, and chop the dill and parsley. Place everything in clean bowls and set aside.

Grate the Cheese: Use a box grater or NutriSlicer to grate the cheese into a clean bowl. Set it aside for later.

Line the Pie Dish with Breadcrumbs: Grease a pie dish with olive oil. Dust the dish with breadcrumbs. Tap out any excess crumbs. Place a rack in the upper third of the oven. Preheat the oven to 350 degrees Fahrenheit.

Cook the Onion: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the onion to the pan. Cook the onion for 8 to 10 minutes, while stirring occasionally, until the very soft and fragrant. Transfer the onion to a plate and set aside.

Combine the Eggs, Yogurt, Cheese, & Milk: Crack the eggs into a large clean bowl. Use a kitchen scale to weigh the yogurt and ½ cup of the grated cheese in the bowl. Use a measuring cup to add the milk. Stir with a spatula or spoon to combine.

Add the Flour, Salt, & Pepper: Weigh the flour. Gradually stir it into the egg and yogurt mixture. Season with 1 teaspoon of salt and a little black pepper.

Fold in the Dill, Parsley, Onion, & Zucchini: Use a spatula or spoon to fold in the dill, parsley, onion, and zucchini.

Transfer to the Pie Dish: Pour everything into the prepared pie dish. Use a spatula to smooth it out so that the zucchini slices lie flat in the dish.

Top with Breadcrumbs & Cheese and Bake: Sprinkle with 2 tablespoons of breadcrumbs and the remaining cheese. Transfer the pie dish to the oven. Bake for 55 to 65 minutes, until the zucchini casserole is firm and golden brown.

Broil as Desired, Serve it Your Way: For a crispy golden-brown surface, broil for a few minutes. Turn off the oven when finished. Let the pashtida cool for a few minutes to serve warm. You can also let it cool completely and serve it at room temperature. Warm is perfect.

Notes

Nutrition

Zucchini Casserole, Zucchini Pashtida

Equipment

Ingredients US CustomaryMetric 1x2x3x

Instructions

Prep the Onion, Zucchini, Dill, & Parsley: Wash your hands with soap and water. Use a knife and a cutting board to finely chop the onion, slice the zucchini into thin rounds, and chop the dill and parsley. Place everything in clean bowls and set aside.

Grate the Cheese: Use a box grater or NutriSlicer to grate the cheese into a clean bowl. Set it aside for later.

Line the Pie Dish with Breadcrumbs: Grease a pie dish with olive oil. Dust the dish with breadcrumbs. Tap out any excess crumbs. Place a rack in the upper third of the oven. Preheat the oven to 350 degrees Fahrenheit.

Cook the Onion: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the onion to the pan. Cook the onion for 8 to 10 minutes, while stirring occasionally, until the very soft and fragrant. Transfer the onion to a plate and set aside.

Combine the Eggs, Yogurt, Cheese, & Milk: Crack the eggs into a large clean bowl. Use a kitchen scale to weigh the yogurt and ½ cup of the grated cheese in the bowl. Use a measuring cup to add the milk. Stir with a spatula or spoon to combine.

Add the Flour, Salt, & Pepper: Weigh the flour. Gradually stir it into the egg and yogurt mixture. Season with 1 teaspoon of salt and a little black pepper.

Fold in the Dill, Parsley, Onion, & Zucchini: Use a spatula or spoon to fold in the dill, parsley, onion, and zucchini.

Transfer to the Pie Dish: Pour everything into the prepared pie dish. Use a spatula to smooth it out so that the zucchini slices lie flat in the dish.

Top with Breadcrumbs & Cheese and Bake: Sprinkle with 2 tablespoons of breadcrumbs and the remaining cheese. Transfer the pie dish to the oven. Bake for 55 to 65 minutes, until the zucchini casserole is firm and golden brown.

Broil as Desired, Serve it Your Way: For a crispy golden-brown surface, broil for a few minutes. Turn off the oven when finished. Let the pashtida cool for a few minutes to serve warm. You can also let it cool completely and serve it at room temperature. Warm is perfect.

Notes

Nutrition

Ingredients