Quajado: A Savory Sephardic Casserole of Vegetables and Cheese

Quajado is a traditional Sephardic Jewish dish hailing from Mediterranean regions, especially prominent in Spanish and Turkish Jewish communities. It combines fresh vegetables and cheese into a flavorful, comforting casserole that’s perfect for any meal. The dish is similar to a frittata or a crustless quiche, brimming with nutrients and taste.

Ingredients:

4 zucchinis, grated and drained
1 large onion, finely chopped
2 cloves of garlic, minced
1 cup of ricotta cheese
1 cup of crumbled feta cheese
1/2 cup of grated Parmesan cheese
1/2 cup of matzo meal or bread crumbs
6 large eggs, beaten
1/4 cup of fresh parsley, chopped
1/4 cup of fresh dill, chopped
Salt and pepper to taste
Olive oil for greasing the pan

Instructions:

Preheat your oven to 350°F (175°C). Grease a baking dish with olive oil to prevent sticking.
Grate the zucchinis and place them in a colander. Sprinkle with salt and let them sit for about 10 minutes to release excess moisture. Afterward, squeeze out as much water as possible.
In a large mixing bowl, combine the drained zucchini, chopped onion, minced garlic, ricotta cheese, feta cheese, and Parmesan cheese. Mix well until all ingredients are evenly incorporated.
Add the matzo meal or bread crumbs, beaten eggs, chopped parsley, and dill to the cheese and vegetable mixture. Season with salt and pepper to taste. Stir until everything is well combined.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and the casserole is set.
Remove the Quajado from the oven and let it cool for a few minutes before slicing into squares.
Serve warm or at room temperature, garnished with extra parsley or dill if desired.

Enjoy your delicious Quajado, a savory casserole that delights with its blend of vegetables and cheeses, infused with the rich culinary heritage of the Sephardic Jewish community.