“What can I eat?” That’s the often-heard “fifth question” at Passover, asked by all sons and daughters (and occasionally spouses).
The seders I can handle; it’s the everyday meals and noshes that can be so challenging. That’s why certain recipes have become part of my Passover tradition. These make great lunches or dinners, and leftovers work well for quick snacks, so I always have an answer to Passover’s other question.
The Passover Zucchini–Matzah Meal Pizza was inspired by a non-Pesach recipe from Molly Katzen’s “Moosewood Cookbook.” The Oven Frittata with Peppers and Greens is just one variation I make of this versatile baked egg dish. Sub out vegetables and greens for those you have on hand or your family prefers, or even use leftovers instead of raw. Add the second cup of cheese for a gooier frittata. Both dishes are good warm from the oven, at room temperature or even grabbed cold from the refrigerator.
Passover Zucchini–Matzah Meal Pizza
Serves 4-6
oil and matzah cake meal
21⁄4 cups grated zucchini (tightly packed in measuring cup)
2 eggs, beaten
1⁄4 cup matzah meal
1 cup grated mild, white cheese
2 Tbs. fresh chopped parsley or basil
1 clove garlic, very finely minced, optional
2 Tbs. olive oil, divided
Toppings as desired (tomato sauce, shredded cheese, sliced tomatoes, etc.)
Preheat oven to 400 degrees. Grease two 9-inch pie plates with the oil and dust lightly with matzah cake meal. Put zucchini, eggs, matzah meal, cheese, fresh herbs, minced garlic (if using) and 1 Tbs. oil in a large bowl. Mix well until combined.
Press mixture evenly into the prepared pie pans. Put in the oven. After about 20 minutes, brush the crusts with the remaining oil. Bake for another 15-20 minutes or until crusts are golden brown. Remove from oven.
Cool for 10 minutes. Loosen crusts with spatula, but keep in their pans. Have toppings precooked or at room temperature. Spread on crusts, keeping toppings light and not too moist. Bake until heated and cheese has melted.
Oven Frittata with Peppers and Greens
Serves 6-8
2 Tbs. olive oil, plus extra for greasing pan
1⁄2 medium onion, chopped
3 cloves of garlic, chopped
1 tsp. minced jalapeño pepper, optional
2 cups chopped bell peppers (I like a mix of red and yellow)
2 cups chopped Swiss chard or kale
1⁄2 tsp. salt, divided
1⁄2 tsp. ground black pepper, divided
1⁄8 tsp. sugar, optional
10 eggs
1 Tbs. fresh minced parsley
1 Tbs. fresh minced basil
1 to 2 cups grated cheese
1⁄4 tsp. paprika, optional
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan with oil. Heat 2 Tbs. oil in large sauté pan over medium-high heat and sauté onion, garlic and jalapeño (if using) until onions are softened and slightly browned. Add peppers and sauté until almost cooked through. Add greens and sauté until cooked. Add 1⁄4 tsp. salt and 1⁄4 tsp. black pepper. Cook a few minutes, stirring well, and taste. Correct seasoning and if greens taste bitter, add sugar. Sauté a minute longer. Take off heat and let cool for 5 to 10 minutes.
In a large bowl, beat eggs, add remaining salt and pepper, parsley and basil. Stir in cheese. Stir a tablespoon of the vegetables into the eggs and add more slowly, being careful to stir well between each addition.
Pour into greased pan. Sprinkle with paprika, if using. Bake for 20 minutes or until eggs are set and just cooked but not dry. (A knife tip inserted in the center should come out clean.) Cut into squares.
Faith Kramer is a Bay Area food writer. Her columns alternate with those of Louise Fiszer. She blogs at www.clickblogappetit.com. Contact her at [email protected].