Zucchini Pashtida (Zucchini Casserole)
This dairy-free zucchini casserole is perfect for weeknight dinner and can be served with rice and salad! It's so simple to prepare, with a deliciously tender texture from fresh zucchinis and a golden, seeded crust.
45 minutes
Serves 6
Easy
Instructions
- 1.Preheat the oven to 400F.
- 2.In a bowl, place the shredded zucchinis and onion.
- 3.Add the seasoning, eggs, and oil.
- 4.Mix it together and add the flour, baking powder, and water. Mix it all together.
- 5.On the bottom of a ceramic pan, drizzle olive oil and spread it evenly with your hands. Sprinkle bread crumbs on the oil.
- 6.Pour the zucchini mixture and spread it evenly.
- 7.Sprinkle on top sesame and nigella seeds.
- 8.Bake it in a preheated oven on 400F for 40 minutes.
Ingredients
- •For the batter-
- •4 fresh zucchinis, shredded
- •1 sweet onion, shredded
- •2 eggs
- •1 teaspoon of salt
- •1/4 teaspoon of black pepper
- •1 teaspoon of garlic powder
- •1 teaspoon of dried dill
- •1/3 cup of olive oil
- •1.5 cups of all purpose flour
- •1 teaspoon of baking powder
- •1/4 cup of water
- •For the topping-
- •1 tablespoon of sesame seeds
- •1 tablespoon of nigella seeds
- •For the pan-
- •1 tablespoon of olive oil
- •1 tablespoon of bread crumbs
Instructions
- 1.Preheat the oven to 400F.
- 2.In a bowl, place the shredded zucchinis and onion.
- 3.Add the seasoning, eggs, and oil.
- 4.Mix it together and add the flour, baking powder, and water. Mix it all together.
- 5.On the bottom of a ceramic pan, drizzle olive oil and spread it evenly with your hands. Sprinkle bread crumbs on the oil.
- 6.Pour the zucchini mixture and spread it evenly.
- 7.Sprinkle on top sesame and nigella seeds.
- 8.Bake it in a preheated oven on 400F for 40 minutes.
