As those of us familiar with Sephardic cuisine know, there are often different names and spellings for similar dishes. When it comes to baked casseroles of vegetables and egg, it could be a kuajado or quajado, sfongato or asfongato, fritada or frittata, or almodrote, the name used most often when the dish is made with zucchini. Whatever it’s called, many of us know that some form of this dish is nearly always served during Passover in Sephardic homes, good for breakfast, lunch, dinner and even cut small into appetizers. The casserole is convenient to make ahead because it is often served at room temperature or just a little warmed.
This basic recipe can be adapted to make with other vegetables including eggplant (berenjena), spinach (espinaka) or leeks (prasa). The cheeses can be left out to make it pareve or use vegan cheeses. Traditionally, the squash would be peeled and the peels made into a different dish, kashkarikas, in the no-waste Sephardic kitchen. However, for extra nutrition and flavor, I don’t peel my squash and also make it my own by adding lots of herbs.
5 or 6 medium zucchini (about 3 pounds or 5 cups grated)
2 teaspoons salt plus more to taste
3 eggs, lightly beaten
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 tablespoons matzah meal, regular or gluten-free or one-to-one gluten-free flour
2/3 cup feta cheese, crumbled
1/2 cup shredded cheese (parmesan, mozzarella or kashkaval*)
1/2 teaspoon pepper
3 tablespoons olive oil
Preheat oven to 350 degrees.
Wash the zucchini well and grate on the large holes of a box grater or food processor. Put into a colander or strainer and sprinkle with 2 teaspoons salt, tossing lightly with your hands it to distribute the salt. Put a plate on top of the squash to weigh it down and set the strainer over a bowl or in the sink for 15 to 20 minutes as the zucchini releases some excess water content.
In a large bowl, beat together the eggs, dill, parsley, matzah meal or flour, feta, half the shredded cheese and pepper until well blended.
Take small handfuls of zucchini and squeeze out as much water as you can before adding each handful to the egg mixture. Mix well.
Swirl or spread 2 tablespoons oil over the bottom and sides of a 8x8- or 9x9-inch baking dish, then place it in the hot oven for 3 to 4 minutes. Heating the pan with the oil helps create a crust on the bottom and sides of the casserole. Once the baking dish is hot, carefully remove it from the oven. Working quickly, add the mixture to the pan and spread it out evenly, patting the top smooth. Lightly brush the top with the remaining 1 tablespoon of oil. Bake, uncovered, about 45-50 minutes, or until the center is firm and the top and edges turning golden brown.
Let cool for 10 minutes before cutting, if serving immediately. Serve warm or at room temperature. Cooked almodrote can be refrigerated for up to 5 days or frozen, well wrapped, for up to 2 months. To serve, defrost and heat in a 350-degree oven, covered for the first 10 minutes, then uncovered for another 10 minutes or until heated through.
*Kashkaval, popular throughout the Balkans and Mediterranean, is a semi-hard cheese most often made from sheep’s milk. It is available at Middle Eastern and other specialty markets.
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