Crustless Zucchini and Bell Pepper Quiche (Pashtida)

Name: Crustless Zucchini and Bell Pepper Quiche (Pashtida)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 medium zucchinis, grated; 1/2 bell pepper, finely chopped; 1/2 cup shredded mozzarella; 1/4 cup grated Parmesan (optional); 3 large eggs; 1/4 cup flour (or breadcrumbs for a lighter texture); 1/4 cup milk or cream; 1 small onion, finely chopped (optional); 1 clove garlic, minced; 1/4 tsp dried oregano; 1/4 tsp dried basil; Salt and pepper to taste; Olive oil for sautéing

AI Kitchen

Oct 22, 2024

Craving an easy, rich, healthy, veggie-packed dish with minimal effort? This Crustless Zucchini and Bell Pepper Quiche (Pashtida) brings together fresh vegetables and a hint of mozzarella for a light, flavorful bake that’s perfect for any meal—and it’s as flexible as it is delicious!

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I absolutely love easy, veggie-packed dinner bakes. They’re so flexible—just toss in whatever vegetables you have on hand—and they require minimal effort while delivering big flavor.

So, for reasons I still can't figure out, my husband bought zucchinis in bulk from Costco. It’s not a vegetable we typically use, and there they sat, unused. I had to figure out something before they went bad, so I turned to ChatGPT and asked:

I have zucchini. I want to make some light bake. I can add mozzarella but not too much

And it suggested:

How about a Zucchini Mozzarella Bake that's light and delicious? Here's a simple recipe that keeps it easy on the cheese while highlighting the zucchini's freshness:

Ingredients:

2 medium zucchinis, thinly sliced
1/2 cup mozzarella, shredded (or more to taste, but not too much)
1/4 cup grated Parmesan (optional for extra flavor)
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper to taste
1 tbsp olive oil
1/4 cup breadcrumbs (optional for a crispy top)

Instructions:

Preheat the oven to 375°F (190°C).
Sauté the zucchini: In a pan, heat olive oil over medium heat. Add the minced garlic and sauté for 30 seconds. Then add the sliced zucchini, cooking until they start to soften (about 4-5 minutes). Season with oregano, basil, salt, and pepper.
Assemble: Transfer the zucchini to a lightly greased baking dish. Sprinkle the shredded mozzarella evenly on top, followed by the breadcrumbs (if using) for a bit of crunch.
Bake: Place in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and slightly golden.
Optional: If you want a crispier top, broil for an additional 2-3 minutes.

This bake is light but satisfying, with just enough mozzarella to complement the zucchini without being overpowering! Would you like to add any other ingredients?

'Pashtidas' are a very popular Israeli dish and I wanted something like that without the crusts which add unnecessary calories and carbs. So I asked:

do you know what a pashtida is in Hebrew? I want one of those

It responded:

Yes, a pashtida (פשטידה) is a savory baked dish in Hebrew cuisine, similar to a crustless quiche or casserole. It's typically made with a variety of vegetables, cheese, and sometimes meat or fish, all held together with eggs and baked until set. It's versatile and great for using up leftover ingredients!

For a Zucchini Pashtida with Mozzarella, here's a recipe that fits your light, cheesy preferences:

Zucchini Pashtida with Mozzarella

Ingredients:

2 medium zucchinis, grated
1/2 cup shredded mozzarella
1/4 cup grated Parmesan (optional)
3 large eggs
1/4 cup flour (or breadcrumbs for a lighter texture)
1/4 cup milk or cream
1 small onion, finely chopped (optional)
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper to taste
Olive oil for sautéing

Instructions:

Preheat the oven to 350°F (175°C). Grease a medium-sized baking dish.
Prepare the zucchini: Grate the zucchinis and place them in a clean kitchen towel. Squeeze out the excess water to avoid a soggy pashtida.
Sauté: In a skillet, heat a bit of olive oil and sauté the chopped onion (if using) and garlic until softened, about 3-4 minutes.
Mix the batter: In a large bowl, whisk the eggs, flour (or breadcrumbs), and milk. Add the grated zucchini, sautéed onion and garlic, mozzarella, Parmesan, oregano, basil, salt, and pepper. Stir until everything is well combined.
Bake: Pour the mixture into the prepared baking dish. Bake for about 30-35 minutes, or until the pashtida is set and golden on top.
Cool slightly before serving.

This dish is perfect as a light meal, snack, or side, and it's great warm or at room temperature. Enjoy your pashtida!

Just making sure, I asked:

should zucchinis be peeled?

It said:

No, you don't need to peel zucchinis for a pashtida or most recipes. The skin is tender, adds texture, and contains nutrients, so it's typically left on. Just make sure to wash the zucchinis well before grating or slicing them.

Leaving the skin on also gives the dish a nice color contrast!

Then, for the extra flavor, I asked:

I want to add half a bell pepper too please update recipe

And here's the easy, delicious result:

Servings: 6

Calories per serving: 180

Total prep and cook time: 50 minutes