Zucchini Casserole With Dill



Adapted from Journal-Constitution Newspaper article, recipe by noted cookbook author, Faye Levy.

The Zucchini Casserole with Dill will become a new favorite recipe. Fresh zucchini is available year round –  this is one of our "go-to" recipes, especially for Passover and during the summer months when zucchini is plentiful.


2 pounds medium zucchini
1 large onion
5 eggs
1/4 cup chopped parsley
2 tablespoons snipped fresh dill
1/3 cup matzo meal
Salt and freshly ground pepper
3 tablespoons olive oil


Preheat oven to 375 degrees. Grate zucchini and onion using large holes of grater or a food processor grating disc. Put both in a strainer and squeeze firmly to remove excess liquid. Transfer zucchini and onions to a bowl. Add eggs, parsley, dill and matzo meal. Season generously with salt and pepper so mixture will not be bland. Mix well.

Put 2 tablespoons oil in a shallow 8-inch-square baking dish. Put dish in oven briefly to heat oil. Add zucchini mixture to hot dish. Sprinkle with remaining oil. Bake 50 minutes to 1 hour or until set. Let stand about 5 minutes before serving. Serve hot.



Makes 8 to 10 servings

Recipes: Passover, Side Dishes, Zucchini, Parve, Kosher

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