RCP: Zucchini-Feta squares

[Jenise]

This simple recipe just appeared in our local PBS station newsletter; Jo Ann and Susan B. have probably seen it, too. I say "simple" because it's vegetables + cheese + a custard. Not exactly a stranger, but it's an appealing combination to my mind as well as a good vegetarian appetizer, and the photo of that crackled golden-sesame top layer with the emerald green zucchini peeking through that they provided with the recipe was just stunning. The result is far prettier than one would guess.

Must mention, though, that the introduction to the recipe suggested several good substitutions, like broccoli and cheddar. Nothing wrong with that but I have to note that if broccoli, which doesn't have zucchini's high moisture content, is interchangeable, then the zucchini just might benefit from a little salt-dessication and towel-drying before mixing and baking which would be my instict anyway, even if the recipe doesn't reccomend it.



PBS Zucchini-Feta Squares

(makes 24 squares)

Ingredients

•3 eggs, lightly beaten
•1 cup (250 ml) whole wheat pastry flour
•1 cup milk
•1 teaspoon baking powder
•4 cups (1 litre) raw, thinly sliced zucchini
•2 cups (500 ml) coarsely broken up feta cheese
•1/4 teaspoon black pepper
•4 Tablespoons toasted sesame seeds


Preparation

Preheat oven to 375 degrees. Grease 9 x 13-inch rectangular baking dish.

Toast sesame seeds in a dry frying pan on the stovetop over medium-high heat. Shake pan or stir the seeds until they become fragrant and start to turn golden.

In a large bowl, whisk eggs well and add flour, milk, and baking powder. Continue whisking until smooth. Add the sliced zucchini, feta cheese, and pepper. Stir until well-combined.

Pour into prepared baking pan. Smooth the top. Sprinkle with the sesame seeds. Bake for 25-30 minutes, until top is golden and slightly puffed.

Let cool slightly before cutting into squares. Serve warm or at room temperature.

Jenise-
Sounds great. Printed the rcp and will give it a try when I find some fresh zukes.

I suspect that like most Zucchini recipes, it would taste just as good if you reduced the amount of zucchini - like down to zero.....sesame feta custard sounds better than zucchini squares.

I have a recipe for jalapeno cheese squares that I quite like and I assure you that adding one iota of zucchini would not improve it a bit.

[Jenise]

I suspect that like most Zucchini recipes, it would taste just as good if you reduced the amount of zucchini - like down to zero.....sesame feta custard sounds better than zucchini squares.

I have a recipe for jalapeno cheese squares that I quite like and I assure you that adding one iota of zucchini would not improve it a bit.

You're a hopeless carnivore! Some of us do like zucchini, though admittedly most of what one buys in a supermarket has lost a lot of its flavor.

Zucchini is nothing but bland filler that serves as a medium to carry whatever other flavours you add. I'm serious - it is the skim milk of the plant kingdom and is blah on its own (ask me - SWMBO steams the damned stuff and it is like eating green pablum).

I defy anyone (that has a palate) to take a bite of steamed zuke without anything added to it and say it tastes good - it tastes of nothing much at all. Greenish filler.

Give me tomatos, give me eggplant, give me any vegetable with some flavour. It's not a case of liking meat, it is a case of liking flavours. I refuse to eat filler when I can eat something interesting. It doesn't even have an interesting texture.

[Jenise]

You missed my point: fresh, just-picked zucchini isn't as bland as you describe. Though, as a summer squash lover I'll have to actually agree with you by saying that it's the least interesting/blandest of the summer squashes (actually, yellow zucchini is worse), but I'll also add that steaming is the most boring possible preparation of it so if that's the only way you're getting it, blame the cook. I'll add that in some ways, it's blandness is one of its assets because it so beautifully takes on other flavors around it, like garlic and onions, which don't IMO complement the tastier summer squashes at all.

I agree that steaming is not the most interesting way to cook zucchini.

I most often saute zucchini, because it is so easy. But for flavor, IMHO roasting is best, as it often is. And roasting doesn't overwhelm the natural delicate zucchini taste but rather amplifies and deepens its vegetal tone. I find roasted zucchini slices to be a great pizza topping.