Zucchini and Carrot Frittata, Syrian style

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Lifting out a triangle shaped slice of Kusa Jibben, Syrian style quiche with zucchini and carrots

The Kosher Foodies just wrote about Spanach Jibben which we used to call Spinach brownies or cupcakes when I was a child. This spinach, egg, and cheese dish was a great way to make sure us kids had something green without too much fussing or complaining. Tacking “jibben” after a vegetable pretty much means you are getting a Syrian style frittata. That is, eggs and cheese, but no tart shell like a quiche might have. And really, mixing baking any vegetable into eggs and cheese will convince just about any veggie-averse eater to take a bite.

I did just that with myself recently in order to acquire a taste for zucchini. I’ve never really liked it, but it’s such a thrifty squash that I felt like I was missing out by not liking it. I tried it in ratatouille and I was able to handle it for the first few bites but not after that.

One way I know that I’ve always loved zucchini is in a Syrian dish where the skin is peeled off (in my family anyway), the seeds are scooped out, and the leftover shells are filled with spiced meat and rice and cooked in a sour tamarind sauce. I made that and loved it, just as I had as a child. The next time I make it, I’ll share the recipe here. Not being one to waste edible bits if I can help it, I wanted to figure out something to do with the middles I had scooped out.

Cue Kusa Jibben, which is the squash equivalent of Spanach Jibben. Of course, being me and being lazy, I wanted to make this dish without making the stuffed squash dish first. And well… I still don’t love zucchini. So here is my colorful version of Kusa Jibben; in this case, a zucchini and carrot Syrian frittata.

Recipe: My version of Kusa Jibben, Syrian style frittata with zucchini and carrots

Makes 4-6 servings

  • 4 cups zucchini, chopped
  • 1 cup carrots, shaved or finely chopped
  • 1/2 cup onion, chopped
  • 3/4 lb mozzarella cheese, grated (I like there to be more veggies than cheese, adjust¬† upwards if you like)
  • 4 eggs
  • 1 tbsp butter, chopped into small cubes
  1. Saute the onions, zucchini and carrot for 5-10 minutes, until all vegetables are tender.
  2. In a large bowl, beat eggs and stir in grated cheese. Add cooked vegetables, salt and pepper. Mix well.
  3. Pour mixture into a greased pie plate or baking dish. Place butter cubes evenly across the top.
  4. Bake uncovered for 40 minutes at 350 degrees. It is done when the edges are lightly brown and crisp.

Enjoy on its own, or in a pita.

One year ago: “Unfried” Black Beans


About this author:  I'm a New Yorker who would rather cook than go out to restaurants. Sometimes I think I may be in the wrong city for that. Then I remember the exotic ingredients I'd be hard-pressed to find if I lived somewhere else. My cooking style is an eclectic range of everyday-American, Italian, middle-eastern, with extensive forays into Japanese cuisine, and some pit-stops into Indian and African cuisines. I love to try my hand at recreating dishes I taste. While I enjoy most anything with a flavor, from high cuisine to instant junk food, I have a soft spot in my belly for home-style cooking no matter the geographic or ethnic origin. Read more from this author...


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6 Responses to “Zucchini and Carrot Frittata, Syrian style”

  1. stephNo Gravatar

    i’ve never heard of carrots in jibben, it must add a nice sweetness to it. i’ll be sure to test that out next time!
    and i love mehshi (or however you spell it!), it’s one of the many ways i was able to get through the summer zucchini abundance from my csa!

    Reply
    • SarahNo Gravatar

      I don’t think anyone else puts carrots in jibben. I did it because I don’t love zucchini and I wanted some color. It totally helped, in my opinion.

      We should totally spell the mehshi love. I think very few people know what it is.

      Reply
  2. ErinNo Gravatar

    This was the perfect recipe for my recent CSA taking–zucchini, carrots and onions along with a few other veggies–I would have never thought to put carrots in a frittata, but the sweetness is perfect! If you post (or have posted) the stuffed zucchini recipe let me know–I’ve had 7 zucchini to use over the last two weeks from the CSA and may be picking up more tomorrow!

    Thanks again for your inspiring recipes!
    Erin

    Reply
    • SarahNo Gravatar

      I’m so glad you tried it out and liked it! I haven’t made the stuffed zucchini in so long, I probably won’t get a recipe up very soon. Luckily, it’s posted in other places, like here: http://thekosherfoodies.com/dinners/mehshi-kusa-or-meat-filled-zucchini-andor-squash/

      They do it a little bit differently than I do, but that’s the idea. I usually peel the skins off and cut them in half so they are smaller and easier to fill.

      Let me know if you make it! One of my recent posts talks about tamarind paste if you’re not sure what it is or where to get it.

      Reply
  3. tonyaNo Gravatar

    I’ve tried that recipe, just instead of mozzarella cheese I used goat one and also added some basil, it was sooo good….

    Reply
  4. Dani MonroeNo Gravatar

    This looks great — I’ll definitely give it a try. Sometimes I forget about zucchini in favour of other more “glamourous” squashes, like butternut and acorn squash. But you’ve inspired me. That stuffed zucchini dish sounds divine. I’ll definitely look that one up too. Thanks for the recipe!

    Reply

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