Leek And Zucchini Noodle Kugel Recipes

LEEK AND ZUCCHINI NOODLE KUGEL

Steps:

• Preheat oven to 350.
• Cook noodles.
• Heat margarine in a large skillet. Saute leeks, covered, stirring occasionally until limp. Add zucchini and continue to saute until slightly limp.
• Combine drained noodles and vegetable mixture with remaining ingredients in a large bowl.
• Transfer to a 9x13 casserole dish. Bake 45-50 minutes until the top begins to brown.
• Let stand 10 minutes and cut into squares.

QUINOA, ZUCCHINI, & LEEK CURRIED KUGEL RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. In 1 tablespoon olive oil, sauté the leek over a medium flame until tender. Once leek is tender, add quinoa and toast for 3 minutes, stirring often. Add the water and a 1/8 teaspoon salt and cook over medium heat for 15 minutes, or until all the water is absorbed. Cover and set aside. In a separate frying pan, add the garlic and the other tablespoon of olive oil and sauté over medium heat for 30 seconds. Add zucchini and sauté for 5 minutes, or until tender. Set aside to cool. In a bowl, mix mayonnaise, eggs, and curry thoroughly. Stir in the zucchini and quinoa and mix well. Pour the mixture into an 8-inch round baking dish and bake for 40 minutes, or until golden brown

VEGETABLE-NOODLE KUGEL

Steps:

• Prepare noodles by following package directions; drain.
• Cook onion, carrot, and zucchini in hot oil in a large skillet until vegetables are tender.
• Stir in noodles, sour cream, and the next 4 ingredients.
• Transfer mixture to a greased 2-quart casserole dish.
• Cover and bake in a 350° oven for 25 minutes.
• Sprinkle with parmesan cheese and bake, uncovered, for 5 minutes.

SWEET NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
• Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

LEMON NOODLE KUGEL

Steps:

• Preheat oven to 350°. Cook noodles according to package directions; drain and return to pan. Toss with butter; set aside. , Beat eggs, sour cream, cottage cheese, milk, 3/4 cup sugar and extracts until well blended. Stir in noodles. Transfer to a 13x9-in. baking dish coated with cooking spray. Combine cinnamon and remaining sugar; sprinkle over noodles. , Bake, uncovered, until a thermometer reads 160°, 55-60 minutes. Let stand 10 minutes before cutting. Serve warm or cold. Refrigerate leftovers.

MUSHROOM, LEEK, AND ZUCCHINI GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.
• Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add leeks and onion to the hot skillet and saute for 10 minutes. Add mushrooms and continue to saute until leeks and onion are tender, 6 to 8 more minutes.
• Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
• Transfer mushroom mixture to the prepared casserole dish and spread evenly over the bottom. Layer zucchini, yellow squash, and tomatoes on top of the onion mixture.
• Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.
• Bake in the preheated oven until gratin is dark brown all over, about 1 hour.