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Bread Crust Zucchini Crust
Bread Crust Zucchini Crust Eileen Goltz | Dairy
45 minutes 15 minutes
30 minutes
6 servings

  • 3 slices whole wheat bread
  • 1 Tablespoon butter, softened
  • 2 cups sliced zucchini
  • 1 large tomato
  • 1½ teaspoon dried oregano
  • 2 Tablespoons flour
  • 1 cup cottage cheese
  • 2 eggs, beaten
  • ¾ cup plain yogurt or sour cream
  • ⅓ cup grated Parmesan cheese

  1. Preheat oven to 375°F.
  2. Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.
  3. Chop tomato and set aside.
  4. In a medium skillet, melt butter and saute zucchini until tender, about 3 to 5 minutes.
  5. Add tomato and oregano, and cook for 3 minutes.
  6. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.
  7. In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining parmesan cheese.
  8. Bake 30 minutes in the preheated oven, until firm in center.

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