Zucchini Casserole, Zucchini Pashtida, from The Jewish Holiday Table

"Growing up on a kibbutz, I ate most of my meals in the communal dining hall, but sometimes my mom, Pnina, cooked for our family. She always tried to make something healthy, like this pashtida. 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."

- Naama Shefi

Growing up in New York, I used to go to temple with my Jewish friends sometimes on the weekends when they held youth gatherings. It was always a lot of fun, and the food was awesome.

Making Naama Shefi's Zucchini Pashtida or Zucchini Casserole is a great opportunity for kids to learn more about Shabbat.

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• The Jewish Holiday Table
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• Zucchini Casserole, Zucchini Pashtida

"In Jewish life, everything pauses for Shabbat, from Sunset on Friday until there are 3 stars in the sky on Saturday night. Work is set aside, prayers are recited in observant communities, families and friends gather, and people recharge before the next week starts. Its roots can be traced to Genesis, when God worked for 6 days to create the heavens and the Earth and rested on the 7th day."

The Jewish Holiday Table

This zucchini pashtida recipe is from The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long by Naama Shefi & the Jewish Food Society.

I grew up celebrating Shabbat with hundreds of people every week on Kibbutz Givat HaShlosha. Everyone dressed up in their best clothes and walked with their families to the communal dining hall for a special meal on Friday evening at 7 p.m. There was no religious ceremony, but the gathering was sacred. We lingered over fruit compote for dessert and wandered outside after the meal to sit on the grass with our friends.

In Israel, no matter how religiously observant or secular you are, the atmospheric shift on Fridays is inescapable. A tranquil festivity reverberates throughout the country as everyone gets ready to host or head off to a Shabbat dinner - often with many generations sitting around the table, catching up on their weeks and sharing their lives.

In New York City, where I live now with my husband, Ilan, and our daughter, Ella, life rarely slows down, but I always make space for Shabbat and try to re-create the sense of community in my own way. I feel lucky to have friends who make New York a home, and we often spend Shabbat together - taking our time over the meal and drinking wine while the kids run around high on sugar.

How to Make Zucchini Casserole

Ingredients

• oil - extra-virgin olive oil
• breadcrumbs - panko-style or regular dry breadcrumbs are recommended
• onion - 1 big or 2 small
• zucchini - 2 to 3 medium-sized zucchini
• salt - Kosher salt
• eggs - 3 large
• yogurt - plain whole-milk Greek yogurt
• cheese - finely-grated hard cheese, such as Parmesan, kasseri, or kashkaval
• milk - whole milk is recommended, but you can use what you have
• flour - all-purpose flour
• black pepper - freshly ground black pepper for the best flavor
• dill - you can use 2 to 3 tablespoons of dill or parsley, or my favorite, a combination of both

Equipment

• prep bowls
• chef knife
• butcher block
• box grater or NutriSlicer
• skillet
• wooden spoon
• spoonula
• measuring spoons
• measuring cup
• kitchen scale
• pie dish

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 the zucchini casserole cool completely and serve it at room temperature. Warm is perfect.

Inside The Jewish Holiday Table, Naama Shefi's Shabbat meal also includes challah, eggplant salad, tomato salad, potato salad, and preserved fish.

This preserved fish is a Montessorian and will stay good on your shelves for years.

Paired with some three-part cards, they're the perfect shelf work for learning about parts of a fish.