Fritadas de Calabaza: Zucchini Fritada

(Recipe adapted from Sephardic blog,  


2 lbs. medium zucchini 

6 oz. feta cheese, crumbled 


2 tbsp. olive oil, plus more for oiling bowl 

1 bunch flat-leaf parsley, stems removed and leaves chopped 

1 bunch fresh mint, stems removed and leaves chopped 

¾ tsp. coarse kosher salt, plus more to taste  

¼ tsp. freshly ground black pepper, plus more to taste 

4 eggs 

¼ c. matzo meal, plus more as needed 

¼ c. grated yellow cheddar cheese, for sprinkling 


Preheat oven to 375 degrees.  

Trim and peel the zucchini. Grate zucchini onto a clean kitchen towel. Gather sides of towel together and, over the sink, squeeze out the excess moisture. 

Transfer zucchini to a large bowl and stir in the crumbled feta cheese, olive oil, finely chopped parsley and finely chopped mint. Add salt and pepper, to taste. 

Add the matzo meal and eggs to bowl and, using your hands, mix together until thoroughly combined. 

Lightly oil a 1 quart glass baking dish. Empty zucchini mixture into dish and smooth the top with a spatula. Place dish in oven and bake for 50-60 minutes, or until the mixture is firm and the top is lightly browned.  

Sprinkle grated yellow cheese over top of fritada, and continue to bake for about 15 minutes, or until cheese is melted and just beginning to color.  

Makes 6-8 servings.