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Sephardic Zucchini Casserole
Ingredients
  • 5 to 6 medium zucchini (about 3 lb or 5 cups grated)
  • 2 tsp salt, plus more to taste
  • 3 eggs, lightly beaten
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh parsley
  • 2 Tbsp matzah meal or bread crumbs
  • ⅔ cup feta cheese, crumbled
  • ½ cup shredded cheese (parmesan, cheddar or kashkaval - available at Middle Eastern and other specialty markets)
  • ½ tsp black pepper
  • 3 Tbsp olive oil
Note: Ingredients may have been altered from the original.
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