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Zucchini Quajado for Passover

Posted By Linda Capeloto Sendowski On March 23, 2010 @ 10:18 PM In Baking,Cookbook,Passover,Sephardic,Vegetarian Recipes | 4 Comments

What could be more Sephardic then a Fritada or Quajado?  Quajado is just a thicker almost soufflé like version of a Fritada.  We make Quajado with many different vegetables, such as spinach or eggplant, but my favorite is with green zucchini squash.  The combination of cheese, eggs and zucchini, is cheesy but not to salty, airy with a thin crisp crust and not overly egg tasting.

It is easy to make kosher for Passover by using matzo meal in place of the soaked bread or the bread crumbs I use during the year.  I serve it for breakfast, dairy lunch, or with a fish dinner as a side dish.  Sometimes I make it ahead and freeze it;  it reheats well and is best, served warm.

To serve Quajado, cut it into squares and serve individual pieces. [1]

6 zucchini

8 eggs

8 ounces feta cheese, crumbled

½ cup grated Parmesan or Kashkaval cheese

8 ounces grated cheddar or Jack cheese

½ cup matzo meal [2]

2 teaspoons oil

Preheat the oven to 400º.  Grease a 9 x 13 rectangular baking dish with 2 teaspoons of oil.  Wash the zucchini and trim the ends.  Grate the zucchini on the large holed side of a box grater.  Combine the grated zucchini, cheeses, eggs, and matzo meal in a large bowl.  Mix well and scoop the batter into the prepared baking dish.  [3] [4]

Place the dish in the preheated oven and bake until golden and puffed.  It will probably take about 30 minutes to bake.  Let the Quajado sit for about 5-10 minutes before cutting it into squares.  Serve warm.

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4 Comments (Open | Close)

4 Comments To "Zucchini Quajado for Passover"

#1 Comment By Norma On March 25, 2010 @ 6:44 AM

Hi Linda,

Your Passover section is great. All your hard effort to show every step of the recipe and pictures are appreciated. The desserts are amazing. Keep up the good work. Wishing you and everyone on this blog a Happy Passover!!!!

Regards,

Norma

#2 Comment By debbie On March 27, 2010 @ 4:58 PM

Wow, that looks amazing! And boy is that a lotta cheese. Putting this on my list for the week…

#3 Pingback By Stuffed Zucchini, Kalavasas Yenas On October 16, 2010 @ 11:28 PM

[...] like my zucchini sliced and sautéed with mushrooms, layered into vegetable lasagna, baked in a quajado and fried in a pancake.  One of my favorite dishes from childhood is stuffed [...]

#4 Pingback By Quajado of Beet Greens and Cheese On April 4, 2011 @ 10:04 PM

[...] use the greens. They were so fresh and vibrant from the Santa Monica Farmer’s Market. I used my Zucchini Quajado recipe and substituted beautiful thick verdant green leaves and fuchsia stems from about three [...]


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[6] Beet Greens and Cheese Quajado: http://www.theglobaljewishkitchen.com/2010/04/05/quajado/

[7] Stuffed Zucchini, Kalavasas Yenas: http://www.theglobaljewishkitchen.com/2010/08/22/stuffed-zucchini/

[8] Passover Kufte de Prassa: http://www.theglobaljewishkitchen.com/2010/03/07/kufte-de-prassa/

[9] Passover Vegetarian Kuftes: http://www.theglobaljewishkitchen.com/2011/04/11/passover-vegetarian-kuftes/

[10] Spinach Fritada, Sephardic Style: http://www.theglobaljewishkitchen.com/2010/09/03/spinach-fritada-sephardic-style/

[11] Yet Another Related Posts Plugin: http://www.yarpp.com

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