Tuesday, May 28, 2013

Kusa b’Jibn (Zucchini-Cheese Pie)

Sarah and I have been kind of MIA because time goes by so quickly and all of a sudden it's Memorial Day and almost summer vacation. Crazy!! And a new blog post is long overdue because even though this blog is my number 1 priority, so is cleaning the house and cooking dinner, giving Katie a bath, and giving myself a bath, and writing reports for work and hanging out with my husband and well, you get the idea.

Here is a recipe for another one of my grandma's Syrian recipes: Kusa b'Jibn - a Zucchini crustless cheese quiche/pie, similar to Spanach  B'jibn (Spinach Cheese Pie) which Sarah has blogged about in the past. Kusa means zucchini in Syrian and Jibn means cheese. I recently was co-host of a baby shower for a wonderful friend of mine who just gave birth to the most beautiful little girl. The Kusa b'Jibn was a hit by all the guests as well as by their husbands who crashed the party at the end.

This is the first time I have ever made Kusa b'Jibn, but I've eaten it many, many times in my life. This is also the first time I have ever seen it this color. When my mom makes it is green. Something to do with the way I cooked the onions turned it brown. The pictures would look better if it was green, probably, but either way: DELICIOUS!!

Kusa b'Jibn 

1) 5 medium sized zucchinis, peeled and sliced
2) 1 onion, diced
3) 1 container (16 oz) of cottage cheese (fat free, 2%, 4% - your choice, I used 4%)
4) 8 oz cheddar cheese, grated
5) 3 eggs
6) salt & pepper to taste

Put the onion and zucchini in a pot with a small amount of oil and cook until soft (approximately 20 minutes). Meanwhile mix in a medium bowl the cottage cheese, cheddar cheese and eggs. Add some salt and pepper to taste. Drain any excess water from the cooked vegetables and add them to the cheese mixture. Put in a casserole dish and bake for 45 minutes UNCOVERED (it should no longer be watery).

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