Zucchini Bake

One thing I enjoy about going to Language School is making friends with people from different countries. The added bonus is I get to taste and learn how to make dishes from their countries whenever we go to each others house.

Two weeks ago, we had our ladies´lunch at Biljana´s house. She comes from Macedonia and now lives with her Norwegian husband in a gorgeous island 15 minutes away from Stavanger. The only way to get there is by ferry AND there are NO CARS on that island.

Anyway, I digressed... She served a delicious light Mediterranean lunch of Zucchini Bake with Tzatziki and Mediterranean Salad on the side. Now this is VERY EASY to make.

2 medium sized Zucchini, peeled, grated, and strained
2 eggs
100 grams grated cheese (cheddar would do, I used a combination of Norvegia and Jarlsberg)
salt and pepper to taste


1. Preheat oven to 175C
2. Lightly oil the bottom and sides of a pirex or baking dish.
3. In a bowl, beat the eggs and mix in the cheese.
4. Squeeze out the remaining water from the squash. Easiest way to do this is to take a small handfull at a time and squeeze.
5. Mix in the squash together with the egg/cheese mixture.
6. Add salt and pepper to taste.
7. Bake for about 30-45 minutes or until the top is lightly browned.

This dish is best served with Tzatziki and a Meditteranean Salad on the side. Check out my other blog entries for recipes of these.