Grandma Mary's Passover zucchini pie, photo: Asaf Abrams
Grandma Mary's Passover zucchini pie, photo: Asaf Abrams
Recipe

Passover Zucchini Pie

Zucchini and cheese pie is easy to prepare and kosher for Passover

Passover zucchini pie is prepared in a few minutes from simple ingredients that are available in every home. In the family of the late Mary Percy, it was prepared for a festive breakfast after the Seder when all the children and grandchildren gathered together.

Ingredients for Passover Zucchini Pie

  • 5 zucchinis washed
  • 1 Potato peeled
  • 2 eggs
  • 8.8 oz (250 grams) 5% cottage cheese
  • 3.5 oz (100 grams) yellow cheese grated (edam, swiss, gouda, etc.)
  • 7 oz (200 grams) Bulgarian cheese
  • 3 tablespoons matzo meal
  • Salt
  • ground black pepper

Instructions

  • 1. Heat the oven to 355F (180C) degrees.

  • 2. Grate the zucchini and potato.

  • 3. Mix both with a teaspoon of salt and squeeze well.

  • 4. Mix together with the other ingredients and pour into a greased pan.

  • 5. Bake for 30 minutes until a deep golden color.

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This recipe is taken from the book “Grandma Mary’s Cookbook”, which contains the best recipes of the Turkish community and the traditional foods of Grandma Mary’s parents’ house, who added her own personal touch to the flavors and aromas.

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