Sfongato de Kalavasikas (Zucchini Fritada)

photo taken by Joan Nova, on April 30, 2010, CC licensing

- 1 kg of small zucchini
- 350gr feta cheese
- ¼ cup grated parmesan
- 2-3 eggs
- ½ cup olive oil
- 1 tablespoon of boiled milk
- 1 handful of grated toast 
- Salt, pepper

Wash and peel the zucchini. Simmer them until they become soft and grate then in relatively thick pieces. Drain them well.
Mash the feta cheese with a fork and put it in a large bowl with the zucchini. Beat the eggs pour them in the bowl and mix them with the zucchini and the feta cheese. Add a pinch of pepper, a pinch of salt if the feta cheese is not very salty, a little milk, and a few drops of olive oil. If the mixture is thin add a spoonful of grated toast. Coat a baking pan with oil and with grated toast so that the mixture will not stick. Pour the mixture in the pan. The raw mixture has to be 2,5 cm thick. Sprinkle the remainder of the grated toast, the grated parmesan and the remainder of the olive oil.Place the pan in a preheated the oven at 200C. After a while set the heat at 180C and bake for 30 minutes or until golden brown. The fritada can be made with raw zucchini in case they are very tender just grate them and follow the rest of the process.

Sephardic or Askhenazi