Photo and recipe are courtesy of Barbara Hansen at

Daughters of Vartan Favorite Zucchini Casserole


“This recipe is adapted from A Book of Favorite Recipes, Daughters of Vartan, an essential Armenian cookbook originally published in 1968 by the Daughters of Vartan (Los Angeles Chapter),” says food and wine writer, blogger, and cookbook author, Barbara Hansen.  “It’s my go-to book and resource for Armenian food, given to me by a talented woman who helped compile it many years ago.  The original recipe was contributed by Virginia Kidian.  “The recipes in this cookbook feature mainly Armenian cuisine but some are favorites from other regions,” adds Barbara.  “This updated version is one of my favorite recipes to serve any time of year.  Fresh zucchini is definitely the star of this dish.”

A staff member at the Los Angeles Times for many years, Barbara contributed to various publications, including Bon Appetit, Daily Dish, Saveur, and the Cook’s Cook.  She is a James Beard Award winner in the wine and spirits category for an article on mezcal in Oaxaca.

Barbara’s six best-selling books include: Mexican Cookery; Southeast Asian Cooking: Menus and Recipes From Thailand, Singapore, Vietnam, Brunei, Malaysia, Indonesia and the Philippines; Cooking California Style; Good Bread, and a revised edition of the Southeast Asian cookbook with new format and new recipes. By request, she wrote Guidebook to Korean restaurants in Los Angeles.  She is an avid world traveler and considered an authority on Indian and Mexican food.  She has two blogs, and, which is devoted to Mexican food.


1 1/2 pounds zucchini

2 medium eggs

Get the Mirror in your inbox:

1/2 cup plus 1 tablespoon milk

1 1/2 teaspoons flour

1/2 teaspoon baking powder

3 tablespoons butter

1/4 pound Jack cheese

1/4 green bell pepper, finely chopped

1/2 teaspoon dried dill

1 tablespoon Italian parsley, finely chopped



Preheat the oven to 375 degrees.

Cut the squash into 1/2-inch cubes and cook in boiling salted water 5 minutes. Drain and cool.

Beat the eggs with 1/2 cup of milk. Place the flour and baking powder in a small cup. Stir in the 1 tablespoon milk until smooth, then gradually stir in some of the egg mixture until well blended. Add to the remaining egg mixture.

Lightly grease an 8-inch square baking dish with some of the butter, then dot half of what is left over the bottom of the dish.  Place the zucchini in the dish, then top with an even layer of Jack cheese cut into small cubes or slices.

Sprinkle the cheese with the green pepper, dill and parsley.  Pour in the egg mixture. Season with salt to taste. Dot the top with the remaining butter.

Cover with foil and bake for 25 minutes. Uncover and bake 10 minutes longer, or until the top is lightly browned.

Serves 4.

For this recipe, go to:

Also see:

ORDER TODAY: A Book of Favorite Recipes, Daughters of Vartan (Los Angeles Chapter), 1968. The is a collection of recipes from the members of the Los Angeles Chapter first published in 1968, and again published in 2018.  The Daughters of Vartan is an Armenian ladies organization, a Sisterhood, established in 1933.  It currently has 18 chapters nationwide.  The sisterhood promotes Armenian heritage, traditions, values, friendships, leadership and culture through education, service, community, fundraising, activities.
This latest 2018 version of A Book of Favorite Recipes, Daughters of Vartan (Los Angeles Chapter) is available for $25.00 each plus postage.  For questions and to order, please send e-mail to:

Get the Mirror-Spectator Weekly in your inbox: