Recipe

Squash And Cheese Kusa Bi Jibneh Recipe

Add Step-by-Step Photos	Improvcook / All my dishes 4 months ago Goes great with lentils-and-rice (mujadra), and a simple salad of chopped tomatoes and cucumber and plain yogurt. Delicious warm or cold. Kids love it. Prep:20m Cook:30m Servings:4	Improvcook
	casserole easy syrian vegetarian

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Ingredients

1 lb zucchini

1 lb cheese — muenster, or muenster mixed with a low-fat medium-soft cheese (light havarti, or Heini’s yogurt cheese if you can get it.)

5 eggs

1 large yellow onion

4 oz chopped roasted green chile (optional)

1 can garbanzo beans (optional)

Directions

Slice zucchini into thin rounds and simmer in enough water to cover for 20 minutes or until soft. Drain. Set aside to cool.

Chop onion. Saute till golden brown.

Grate cheese into a large bowl and mix with the eggs.

In a 9 x 12 Pyrex dish: Mix together the onions and zucchini, then add 2/3rds of the egg/cheese mixture in small batches, mixing quickly, so the eggs don’t cook in the warm squash. If desired: add chopped roasted green chile or/and garbanzos. Dot the top with the remaining 1/3 of the egg/cheese mixture.

Bake at 350 for about 30 minutes — till top is browned. Let cool a few minutes, cut and serve.

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