Adapted from The NEW Food Processor Bible: 30th Anniversary Edition by Norene Gilletz (Whitecap March 2011)
Easy and versatile! These scrumptious squares make a delicious dairy brunch dish or side dish, with 400 g calcium per serving. A food processor speeds up preparation time.
8 oz (250 g) chilled low-fat Swiss and/or cheddar cheese (2 cups grated)
1 Tbsp grated Parmesan cheese
2 cloves garlic
1 medium onion, cut in chunks
1 carrot, cut in chunks (or 1 red bell pepper)
1 Tbsp olive oil
4 cups cut-up broccoli
2 Tbsp fresh parsley (or 2 tsp dried parsley)
3 eggs (or 2 eggs plus 2 egg whites)
1/2 cup matzo meal
1/2 tsp salt
1/4 tsp each dried basil and dried oregano
1. Insert Grater in food processor. Grate Swiss or cheddar cheese, using medium pressure. Transfer to a bowl. Remove 2 Tbsp grated cheese, combine with Parmesan cheese and reserve as a topping.
2. Insert Steel Blade in food processor. Drop garlic through feed tube while machine is running; process until minced. Add onion and carrot or red pepper; process with several quick on/off pulses, until coarsely chopped.
3. Heat oil in a non-stick skillet. Sauté garlic, onion and carrot on medium heat until softened, about five minutes. Meanwhile, rinse broccoli thoroughly in cold water; drain well. Microwave, covered, on High for four minutes (or steam broccoli for five to six minutes.) Cool slightly.
4. Process broccoli and parsley with several on/off pulses, until coarsely chopped. Add sautéed vegetables and grated cheese (excluding reserved cheese topping), along with all remaining ingredients. Process 8 to 10 seconds longer, until combined.
5. Spread mixture evenly in sprayed 7-×11-inch glass baking dish. Sprinkle with reserved cheese topping.
6. Bake in preheated 325°F oven for 30 to 35 minutes, until golden. Cool slightly; cut into squares.
Yield: 6 servings as a main dish or 8 to 10 servings as a side dish. Keeps 2 days in the refrigerator. Reheats and/or freezes well.