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Zucchini Quajado for Passover

By Linda Capeloto Sendowski 6 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.

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 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. 

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.

Filed Under: Baking, Cookbook, Passover, Sephardic, Vegetarian Recipes Tagged With: dairy, fritada, Passover, Pesach, quajado, recipe, Sephardic, zuccchini

Reader Interactions

Comments

  1. Norma says

    March 25, 2010 at 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. debbie says

    March 27, 2010 at 4:58 PM

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

  3. Naahama says

    April 21, 2024 at 4:03 PM

    Thank you for your zucchini recipe I love it I don’t eat cheese I did it with matz meal and
    Egg I make it very crispy
    Very testy
    Thanks

  4. Linda Capeloto Sendowski says

    April 25, 2024 at 9:29 PM

    That is great , then you can eat it with meat as it will be parve. I make parve quajado with spinach or beet greens as well.

Trackbacks

  1. Stuffed Zucchini, Kalavasas Yenas says:
    October 16, 2010 at 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 […]

  2. Quajado of Beet Greens and Cheese says:
    April 4, 2011 at 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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Hi, I’m Linda. In my kosher kitchen I cook both Sephardic and Ashkenazi dishes.

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