Mini Potato Zucchini Kugels Recipes

PASSOVER MINIATURE POTATO KUGEL

Steps:

• Preheat oven to 350.
• Peel veggies and grate.
• Mix together potatoes, onions, carrots, matzah meal, salt and pepper.
• Beat eggs and oil together.
• Stir into potatoto mixture.
• Pour into well greased muffin tins.
• Bake for 1 hour or until edges are browned and crisp.

ZUCCHINI KUGEL

Steps:

• Preheat oven to 350°F.
• Grease a pie plate.
• In medium saucepan boil zucchini until soft, 10-15 minutes.
• Mash into colander.
• Mix remaining ingredients; add zucchini. Spoon into pie plate and then bake 30-45 minutes.

MINI POTATO KUGEL CUPS RECIPE - (3.8/5)

Steps:

• Preheat oven to 425°F. Liberally oil 6 ramekins and place on baking sheet. Place the pan of cups in the oven to heat. Place eggs, onion, salt, and pepper in blender. Blend and pour into a large bowl. Process potatoes in food processor so that they are just diced. Add egg mixture and 3/4 cup oil. Mix well until potatoes are finely diced. Place mixture evenly in heated ramekins. Bake at 425°F for 1 hour and 15 minutes or until cooked though and browned on top.

POTATO-ZUCCHINI ONION RING KUGEL

Steps:

• Set oven to 400 degrees.
• Grease a 11 x7-inch or a 13x9 baking dish.
• Grate zucchini and potatoes (you should have 4 cups total) and squeeze out any excess moiture with hands.
• Combine remaining ingredients (except onion rings) with grated zucchini and potatoes; mix well.
• Spread half of onion rings on bottom of the baking dish.
• Spread potato/zucchini mixture on top of onion rings.
• Top with remaining onion rings.
• Sprinkle with paprika.
• Bake for 25-30 mins, or until fairly crispy and golden brown.
• Note: for Potato-Zucchini Au Gratin, sprinkle 1-1/2 cups grated mozzeralla or cheddar cheese on top the last 10 minutes of baking.
• Freezes well.

POTATO, CARROT AND ZUCCHINI KUGEL

Steps:

• Position rack in top third of oven and preheat to 400°F
• Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain).
• Transfer mixture to large bowl.
• Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini.
• Add to mixture in bowl.
• Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.
• Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish.
• Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.
• Cut kugel into squares; serve hot alongside brisket.