I posted an updated recipe in October 2019 for this dish.
A shorter post this time, which features one of my favorite recipes. I wrote about pashtidot – eggy casseroles – two years ago when I made a corn version, pashtidat tiras, for the blogs. These casseroles have a long history in Jewish cooking, from medieval meat pies through 1950s Israeli cuisine. One of the most popular versions today is pashtidat qishuim – zucchini casserole; this particular dish is found throughout Israel. I grew up with this pashtida, and it is a childhood favorite.
My pashtidat qishuim is a little unorthodox – I add a small turnip to the mix, which gives the pashtida a nice body and a slightly meatier note in the flavor. Others add cauliflower or a grated potato, reminiscent of a kugel. Like many people, I add some cheese to the pashtida as well – but you can always replace the cheese with more zucchini and another egg if you are making a pareve version for a meat meal. Enjoy!
Zucchini Pashtida (Pashtidat Qishuim)
4 medium zucchini, grated
1 small white onion, diced finely
2 cloves garlic, crushed
1 small turnip, grated
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley flakes
1 cup cottage cheese or farmer’s cheese (I far prefer cottage cheese)
1 teaspoon table salt
¼ teaspoon ground black pepper
3 eggs, beaten
⅓ cup/80 mL vegetable oil
⅔ cup/85g white flour
- Preheat your oven to 400F/200C. Grease a baking dish with vegetable oil – you can use different dishes, depending on the desired thickness. I use a 7”x10” (18cm x 25cm) deep casserole pan, but generally any medium-sized baking pan should do.
- Squeeze any remaining water out of the zucchini with your hands. Then, place the zucchini in a large mixing bowl.
- Add the onion, garlic, turnip, parsley, cheese, salt, and pepper. Mix to combine.
- Add the eggs and oil. Mix to combine.
- Add the flour. Mix to combine. You should have a thick batter mixed in with the zucchini, onion, and turnip.
- Pour your mixture into the greased pan.
- Bake for 40-60 minutes, depending on the depth of the pan. The pashtida should be brown on top and set when it is done. If you stick in a knife or a chopstick, only a residual zucchini piece should come out, otherwise it should be clean.
- Remove from oven. Serve hot or at room temperature.