Ongoing series of what to pair with mezcal
Chances are you have too much zucchini to know what to do with, or know someone who does and is trying to give you some. There’s no shortage of ways to use up delicious calabacitas, and one of my go-tos is to turn it into an easy cheesy baked dish that works as a side, a main, a snack, and is good any time of day. Because the flavors are mild, with the cheese in the forefront, it makes a perfect pairing with mezcal, especially mezcal from Durango, which has subtle lactic notes that make it an ideal cheese pairing option.
The mezcal
Celebrante Mezcal is an exciting new mezcal brand from Durango you probably haven’t heard of yet. The homegrown family project is rooted in ecological sustainability and community building, and they’re producing top tier spirits that are just starting to hit the US market. Their cenizo is a beautiful representation of the Duranguense terroir- with notes of piquant herbs, ripe fruits, and minerals that turn pleasantly creamy on the palate. The traditionally made spirit is strong, with a big personality that pairs well with traditional flavors, especially cheese.
I have used this dish as the anchor for a mezcal tasting more than once- switching up the herbs and spices depending on the lineup of spirits. It is packed with protein and can keep the tasting going on for a good while. For this Durango-focused pairing, I used a combination of sweet basil and oregano from Durango, for which the state is famous. Any variety of zucchini works, and any kind of salty white cheese works: queso fresco or feta are great options, but mozzarella works too, and a little parm worked in and sprinkled on top never hurt anyone either. This dish works well with grated or mandolin sliced zucchini- I usually go for whatever is easier at the moment- grated will be more of a homogenous texture (think mac and cheese dupe), while thinly sliced is almost lasagna-esque or similar to a potato gratin. Do we love that it is also protein packed and low carb? Yes we do.
Recipe
This recipe is very wet going into the oven, but don’t worry, it will cook all the way through, trust the process. If you happen to have leftover bread- feel free to add in stale bread chunks to absorb some moisture and create fun textural surprises. I make this with whatever I have on hand, sometimes more or less of each ingredient, and it always comes out good and makes a perfect mezcal pairing.
Ingredients
- 3-4 cups grated or thinly sliced zucchini, not necessary to squeeze out moisture
- 4-6 eggs
- 1-2 cups salty cheese
- ¼ cup lightly packed fresh basil
- 1 teaspoon dried mexican oregano
- 1 teaspoon hot paprika, or to taste
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly cracked black pepper, or to taste
- Cooking oil or butter
Method
- Preheat oven to 350 degrees
- Lightly grease a baking dish, 9×9 or whatever you use for lasagna or casseroles
- Slice or grate the zucchini, set aside
- In a bowl, beat the eggs with the seasonings
- Combine the zucchini with the eggs
- Crumble in most of the cheese and thoroughly combine
- Pour into the greased baking dish and lightly press down
- Add the remaining cheese to the top and gentle press into the top
- Bake for 60 minutes or until puffed up and lightly firm to the touch in the center
- Let cool completely and serve with your favorite salsa
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