Pashtida with zucchini, corn and tomatoes

Name: Pashtida with zucchini, corn and tomatoes
Cook time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil (+ 1 teaspoon); 6 scallions (roughly chopped); 2 zucchinis (cut into 1/4 cm-thick half-rounds); 2 ears of corn (kernels removed from cob); 2 1/2 cups cherry or grape tomatoes (half of them cut in half); 4 eggs; 3 tablespoons plain flour; 1/3 cup ricotta cheese; 3 1/2 ounces fresh mozzarella; 2 ounces cheddar cheese (grated); 1 tablespoon butter; 1 basil (large hand full); sea salt and black pepper (to taste)

August 13, 2019 JTA

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Pashtida with zucchini, corn and tomatoes

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Breakfast & Brunch, Main Dish

Cuisine Israeli

Servings 4 People

Ingredients

2 tablespoons olive oil + 1 teaspoon
6 scallions roughly chopped
2 zucchinis cut into 1/4 cm-thick half-rounds
2 ears of corn kernels removed from cob
2 1/2 cups cherry or grape tomatoes half of them cut in half
4 eggs
3 tablespoons plain flour
1/3 cup ricotta cheese
3 1/2 ounces fresh mozzarella
2 ounces cheddar cheese grated
1 tablespoon butter
1 basil large hand full
sea salt and black pepper to taste

Instructions

Preheat the oven to 350 F.
Stand the ears of corn up on a plate and carefully remove the kernels, cutting downward with a sharp knife.
Heat a medium-large pan on high heat and add the corn kernels to the dry pan. Stir occasionally, allowing them to become more bright yellow in color and a little bit charred. Transfer the corn to another plate, season with a pinch of sea salt and allow half the butter to melt over it.
Let the pan cool for a few minutes and then place it back onto medium heat. Add 1 tablespoon olive oil and then the zucchini slices. Stir occasionally until they become slightly softened and begin to brown. Transfer to the plate with the corn and add the remaining butter and a pinch of sea salt.
Wipe the pan with a paper towel. On medium heat, heat 1 teaspoon olive oil and add the scallions. They should sizzle and become charred within a few minutes. Stir them occasionally, then remove them from the pan.
Add the last tablespoon of olive oil to the pan and add the tomatoes. Let them blister and soften slightly. Season with a pinch of salt and remove them from the heat.
Allow all the cooked vegetables to cool down.
In a mixing bowl, beat the eggs until slightly frothy. Slowly add the flour and mix continuously. Then add the ricotta and mix well. Season with a pinch of salt and black pepper.
Add the vegetables into the egg mixture, reserving a little bit of each vegetable for the top. Mix well. Shred half of the mozzarella into small pieces and add to the mixture.
Lightly grease an 8-inch round cake tin or pie dish with butter or olive oil. Sprinkle half the grated cheddar around the bottom and sides of the tin or dish. Pour the mixture into the tin or dish. Shred the remainder of the mozzarella over the top of the mixture and then top with the remaining grated cheddar. Season with a pinch of salt and pepper and top with the reserved vegetables.
Bake the pashtida for 30-35 minutes, or until it’s fluffy and cooked through. Serves 4-6.

Notes

Recipe by Emanuelle Lee This article originally app eared on The Nosher and was provided by the JTA international news agency and wire service.