Passover Zucchini Casserole
This kosher-for-Passover zucchini casserole uses matzo meal in the batter and finishes with crisped leeks on top. It is tender inside, deeply savory, and built specifically for the holiday table.
50 minutes
Serves 6
Easy
Instructions
- 1.Preheat the oven to 400F / 200C.
- 2.In a bowl add the shredded zucchinis, potato, onion, and dill.
- 3.Add the eggs, salt, black pepper, garlic powder, olive oil, water, and matzo meal. Mix well.
- 4.Spray olive oil on the bottom of a ceramic oval pan.
- 5.Pour the zucchini mixture into the pan and spread it evenly.
- 6.Add the sliced leeks on top in one even layer.
- 7.Spray the leeks with olive oil and sprinkle flaky salt on top.
- 8.Bake for 45 minutes.
- 9.Switch the oven to convection broil at 450F and broil for 5 minutes until golden.
Ingredients
- •Casserole ingredients-
- •3 fresh zucchinis, shredded
- •1 golden potato, shredded
- •1 sweet onion, shredded
- •1 tablespoon of chopped dill
- •2 eggs
- •1 teaspoon of salt
- •1/2 teaspoon of black pepper
- •1 teaspoon of garlic powder
- •1/3 cup of olive oil
- •1/3 cup of water
- •1.5 cups of kosher for Passover matzo meal
- •Topping-
- •1 leek, cut to circles, using just the white part
- •For the pan-
- •Olive oil or avocado oil spray
- •1/2 teaspoon of flaky salt
Instructions
- 1.Preheat the oven to 400F / 200C.
- 2.In a bowl add the shredded zucchinis, potato, onion, and dill.
- 3.Add the eggs, salt, black pepper, garlic powder, olive oil, water, and matzo meal. Mix well.
- 4.Spray olive oil on the bottom of a ceramic oval pan.
- 5.Pour the zucchini mixture into the pan and spread it evenly.
- 6.Add the sliced leeks on top in one even layer.
- 7.Spray the leeks with olive oil and sprinkle flaky salt on top.
- 8.Bake for 45 minutes.
- 9.Switch the oven to convection broil at 450F and broil for 5 minutes until golden.
