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zucchini pashtida

Zucchini pashtida (kugel)

The popularity of Pashtida, a crustless pie or simply put, kugel, peaks during the holiday of Shavuot. But it’s a favorite year-round for potluck parties, midweek dinners and easy entertaining. 

This specific one is perfect for Passover too, as the flavor and texture keeps well when regular flour is replaced with matzo meal.

A pashtida will usually include one or more seasonal vegetable, eggs and starch. Many include soft or hard cheeses.

Zucchini pashtida is one of the most popular and is available in both parve and dairy versions. This is my favorite version, it’s adapted from the king of pashtidot, Israeli chef Kobi Bar, and it is parve. It lets the zucchini shine!

Zucchini pashtida (kugel)

Recipe by Vered GuttmanCourse: Pastries, appetizersCuisine: Israeli, JewishDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Baking time

1

hour 

10

minutes
Total time

1

hour 

30

minutes

The popularity of Pashtida, a crustless pie or simply put, kugel, peaks during the holiday of Shavuot. But it’s a favorite year-round for potluck parties, midweek dinners and easy entertaining. 

*Note: You will get the best result in this recipeusing the Middle Eastern type of zucchini/squash, which is lighter in color than the American zucchini, shorted and rounder. It is sometimes called “cousa” (zucchini in Arabic) or Magda zucchini, and it’s available at most Middle Eastern grocery stores in the US. The texture of the pashtida would be much better using it.

INGREDIENTS

  • 6 medium-sized zucchini (2½ lb.) preferably the Middle Eastern type (*see note above)

  • 2 medium yellow onion

  • 3 large eggs, lightly beaten

  • ⅔ cup *corn, avocado or mild olive oil (*corn oil is kosher for Passover only for legume eaters)

  • 1½ cups all purpose flour or matzo meal

  • 1½ teaspoons baking powder

  • ½ teaspoon turmeric

  • ½ teaspoon garlic powder

  • ½ teaspoon dried parsley

  • ½ teaspoon dried taragon (optional)

  • 2½ teaspoons kosher salt

  • ¼ teaspoon ground black pepper

DIRECTIONS

  • Preheat oven to 350 degrees. Grease a 9″ by 12″ pan with oil.
  • Grate zucchini on a large grater and transfer to a large bowl. Use your hands to massage the zucchini in order to soften it a little.
  • Grate the onion on a large grater too and add to the zucchini without the released liquid from the onion. Add eggs and oil and mix well.
  • In a separate medium bowl, mix flour, baking powder, spices and salt and mix, then add to the zucchini mixture and mix well.
  • Pour mixture into pan and bake for 60-70 minutes, or until set in the center and golden brown on top. Add more time as needed. Remove from oven and let sit for 15 minutes before serving. Keep covered in the fridge up to 5 days.

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