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Recipe Collection

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Kabak Kalavasucho

Kabak Kalavasucho Related:   appetizer, dairy, Passover, vegetables, vegetarian

Prep time: 20 min

Cook time: 45 min

Yield: 12-16 servings

Zucchini and Cheese Pie

Zucchini and cheese pie is a typical Sephardic dish of the cuajado variety. Cuajado is a Ladino (Judeo-Spanish) term for “coagulated or having curds” and refers to savory baked dishes made with cheeses combined with lots of eggs, a little flour or matzo-meal for binding and lots of grated fresh vegetables – spinach, eggplant, potatoes, leeks, or squash, (as in this recipe). The texture is like bread pudding: soft but not mushy, with the cheese forming a slightly hardened crust. Cuajado dishes are perfect for Passover because they are served slightly warm or at room temperature, which means they can be made ahead of time and kept in a warm oven or on the counter during the seder and served immediately after with little fuss. And as we say in Turkey, “Afiyet olsun” or “May it be pleasing to you!”


  • 6 medium zucchini
  • 2 eggs
  • 1/4 cup matzah meal
  • 1/2 cup cottage cheese
  • 1/2 cup shredded mozzarella or gruyère cheese
  • 1/2 cup grated kasseri or parmesan cheese, divided
  • 2 Tablespoons fresh dill, chopped
  • Salt and pepper
  • 3 tablespoons vegetable oil
  • Oil to grease pan


  • Preheat oven to 350 degrees. Peel zucchinis lengthwise and grate the pulp. Placing small amounts of grated zucchini in your hand, gradually squeeze out as much water as possible from squash before placing it in a large bowl. Add eggs, matzah meal, mozzarella and cottage cheeses, half the kasseri, dill, salt and pepper to taste. Mix ingredients well and divide equally into two greased 8 inch pie pans or one greased 9x13 inch oven-proof casserole dish. Sprinkle with remaining kasseri cheese. Drizzle oil on top and bake for 40-45 minutes or until brown. (Smaller baking dishes will require a few minutes longer, since the Kalavasucho will be thicker.)

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