
Cheese and avocado sandwich on sprouted grain bread; pieces of syrian egg-zucchini-cheese casserole (kusa bi gibneh); kiwi; red lentils, yogurt, tomatoes.

And now, the recipe for Kusa bi Gibneh (a.k.a.: Squash and Cheese)
1 lb zucchini
1 lb cheese — muenster, or muenster mixed with a low-fat medium-soft cheese (light havarti, or Heini’s yogurt cheese if you can get it.)
5 eggs
1 large yellow onion
Slice zucchini into thin rounds and simmer in enough water to cover for 20 minutes or until soft. Drain. Set aside to cool. Chop onion. Sauté till golden brown. Grate cheese and mix with eggs.
In a 9 x 12 Pyrex dish: Mix together the onions and zucchini, then add 2/3rds of the egg/cheese mixture in small batches, mixing quickly, so the eggs don’t cook in the warm squash. Dot the top with the remaining 1/3 of the egg/cheese mixture.
Bake at 350 for about 30 minutes — till top is browned. Let cool a few minutes, cut and serve.