Zucchini Leek Casserole

The tradition of eating dairy foods on Shavuot has a number of explanations. Here's one of our favorites:

Rabbi Shimshon of Ostropol notes that the numerical value (Gematria) of the Hebrew word for milk is 40, corresponding to the 40 days that Moshe spent on Mt. Sinai.

This is a delicious dairy casserole to enjoy during Shavuot. You can make it in the morning, refrigerate it and then bake it just before dinner. Or prepare it ahead of time and reheat it on the plata.

Zucchini Leek Casserole (Dairy)

2 tablespoons olive oil

2 pounds (1 kilo leeks), trimmed, halved lengthwise and thinly sliced

1 pound (½ kilo) zucchini squash, coarsely grated

1 cup crumbled low-fat feta or Bulgarian cheese

1 cup shredded kashkeval, Jack or other mild yellow cheese

¼ cup chopped fresh dill or 1 tablespoon dried dill

½ to 1 teaspoon salt (depending on the saltiness of the cheese)

4 eggs, lightly beaten

1-2 teaspoons olive oil

Preheat the oven to 350 F (180 C)

Heat the olive oil in a large skillet. Add the leeks and sauté, stirring occasionally, until they just start to soften. Add the zucchini and stir. Cover the pan and cook for about 10 minutes, until the vegetables are soft but not mushy. If necessary, add a bit of water to prevent sticking.

Transfer the mixture to a large bowl and stir in the cheeses, dill and salt (start with the smaller amount). Taste for salt. Add the eggs and mix everything together.

Spray a shallow baking dish with non-stick spray or coat it with olive oil. Pour in the vegetable mixture. Drizzle with a teaspoon or two of olive oil and bake for 30-45 minutes, or until golden brown and firm.