Name: Zucchini Fritada
Yield: Yield: about 8 Servings
Cuisine: United States
Ingredients: 1 cup packed shredded kashkaval or kasseri cheese, or a mixture of shredded Muenster and grated Parmesan; 3 tablespoons chopped fresh mint; freshly ground black pepper; 4 large eggs; 6 to 8 fresh zucchini flowers, if available; 8 ounces feta (about 2 cups), crumbled; ¼ cup fresh snipped dill; 3 tablespoons matzoh meal; ¼ cup thinly sliced scallions (white and light green parts); 2 cups chopped onion; Kosher salt; 2 pounds zucchini trimmed and scraped; 3 tablespoons olive oil, plus additional for greasing the pan

Preparation info

Yield: about
8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Its Ladino name reveals the fritada’s origin in Sepharad (Old Spain). In fact, the dish—containing vegetables, eggs, and usually cheese—was so identified with Jewish life there that a continued taste for it was a telltale sign that a professed converso was still a Jew in his heart. As David Gitlitz and Linda Davidson point o