Tuesday, September 28, 2010
Over the years, eggs and I have had an on-again, off-again relationship. On the one hand, we go way back. Scrambled eggs were one of the very first meals I learned to cook by myself. (And the first meal Stan cooked for me.) On the other hand, not too long ago I didn’t eat eggs very often because I didn’t like the egg-y taste. In the past year though, I have embraced eggs with a vengeance – and with good reason. Eggs are one of the cheapest sources of protein around, and they are fast and simple to prepare. Eggs are also incredibly versatile, lending themselves to traditional breakfast dishes as well as heartier lunch and dinner fare.
Today’s recipe for zucchini-feta pie is sort of a cross between a quiche and a frittata. The eggs serve as the glue that holds together a savory mix of shredded zucchini, onions, and garlic. Feta cheese and cottage cheese add richness, salt, and a little tang. We ate the pie for dinner along with roasted sweet potatoes and a tomato onion salad. The leftovers reheated beautifully and made a delicious lunch the next day. The pie would also, of course, be a fantastic addition to any brunch menu. I plan on making this again in the near future, perhaps experimenting with adding spinach, broccoli, or other veggies in place of the zucchini. I’ll let you know how it turns out!
Adapted From Cooking Club Magazine
4 cups shredded zucchini (2 medium)
1/2 tsp. salt
2 T. fine unseasoned dry bread crumbs
1 T. olive oil
1 1/2 cups onion, chopped
2 medium cloves garlic, minced
1 cup cottage cheese (regular or low-fat)
1 cup feta cheese, crumbled
1/2 cup green onions, thinly sliced
1/4 tsp. freshly ground black pepper
Place the zucchini in a strainer set over a large bowl. Sprinkle the salt over the zucchini and toss to combine. Set aside for 30 minutes.
When the zucchini has released its liquid (there will be quite a bit in the bowl), rinse it under cold water. Place the zucchini in a clean dish towel or on a layer of paper towels and squeeze out as much moisture as possible.
While the zucchini is draining, preheat oven to 375 degrees. Spray a 9-inch deep-dish glass or ceramic pie plate with cooking spray. Sprinkle the bread crumbs onto the greased plate and shake to coat evenly.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, and cook, stirring frequently for 2 to 4 minutes, or until softened. Add the drained zucchini and the garlic, and cook for 4 to 5 minutes, or until the zucchini is tender. Set the pan aside to cool.
In a large bowl, whisk the eggs, then whisk in the cottage cheese until well blended. Stir in the zucchini mixture, feta, green onions, and pepper. Pour into the prepared pie pan.
Bake for 45 to 50 minutes, or until the top is lightly browned and firm to the touch. Let the pie stand for at least 5 minutes before slicing.