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)
•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
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.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov