Zucchini Quajado for Passover 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Mar 28, 2012

A quajado is a type of thick frittata made with vegetables and cheese. California cooking instructor Linda Capeloto Sendowski likes to make this for breakfast every day during Passover.

Make Ahead: The quajado may be baked, cooled, covered and refrigerated a day in advance. Cut into serving-size portions to reheat.

Servings: 6 - 12
  • 1 tablespoon safflower oil
  • 6 medium zucchini, about 1 inch in diameter and 6 to 8 inches long; 2 pounds
  • 8 extra-large eggs
  • 8 ounces feta cheese, crumbled
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 8 ounces grated sharp cheddar or jack cheese
  • 1/2 cup matzoh meal


Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking dish with the oil, removing any excess. Trim off the ends of the zucchini. Use the large-hole side of a box grater or a food processor fitted with the shredding disk to grate the zucchini. Transfer to a large mixing bowl and add the eggs, cheeses and matzoh meal. Mix to thoroughly combine. Transfer to the prepared baking dish and use a spoon to level the top.

Bake for 30 to 35 minutes until the quajado is puffed and light golden in color. Let it rest for 5 to 10 minutes before cutting it into squares. Serve warm.

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Recipe Source

Adapted from California cooking instructor Linda Capeloto Sendowski.

Tested by Jane Touzalin.

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Email questions to the Food Section at food@washpost.com.