I'm convinced that my 15-month-old triplets are already conspiring against me.
They used to be fantastic eaters. Give them any veggie puree, they'd eat it and cry for more. They couldn't get enough hummus. My mother bragged for months at her Bridge game in Florida that the trips loved her Tsimmes, a traditional Jewish dish with sweet potatoes, carrots, and beef that many grown ups don't even like.
All of a sudden, they're getting picky. And I never know who won't like what. One day, Bitty can't shovel mac and cheese into her mouth quickly enough. The next day, she refuses to touch the stuff. It used to be a given that the Dude would eat anything. Now, he tests the laws of gravity with everything I feed him. There's more on the floor than on his tray. Zeke has always been the wild card…well, at least that's consistent.
Now the curve ball—Passover. Much of my repertoire, which includes bread, pasta, and legumes, is off limits.
Cooks can look at Passover with all its restrictions as a challenge or an opportunity. With increasingly fickle babies, I'm looking for an opportunity.
Well, it came knocking in the form of a zucchini casserole. I read the recipe. Protein? Check. Veggies? Check. Passover substitution? Check. Easy to make? Check!
This one-bowl recipe couldn't be any easier. The only prep work is slicing zucchini and chopping onion. You mix all the ingredients and the oven does the rest. Bonus: It looks pretty, too.
It was a big hit with adults at brunch over the weekend. And I've served it to the kids twice. Each time, two out of three were fans, and it was a different two each time. That means all three of them liked it, right? Success.
Cheesy Zucchini Casserole Recipe:
Source: Kosher by Design
3 small zucchinis, unpeeled and thinly sliced (about 3 cups)
2 cups shredded mozzarella cheese
1 small onion, chopped
1 cup dry Passover pancake mix (or Bisquick or regular pancake mix)
2 Tbsp shredded Parmesan cheese
4 eggs, lightly beaten
½ cup vegetable oil
½ tsp oregano
salt and pepper, to taste
Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish.
Combine zucchini, mozzarella, onion, pancake mix, Parmesan, eggs, oil, oregano, salt, and pepper in a large bowl. Mix well. Spoon into the prepared baking dish and smooth top. Bake 40 minutes, or until golden brown.
If you want to "hide" the zucchini from your kids, simply cut it into smaller pieces.