Passover Zucchini Kugel Recipe 425

PASSOVER ZUCCHINI KUGEL RECIPE - (4.2/5)

Passover Zucchini Kugel Recipe - (4.2/5) image

Provided by Steve-3

Number Of Ingredients 11

Ingredients

2 pounds organic zucchini
Salt
1 tablespoon olive oil
1 organic Spanish onion, large, finely chopped
1 garlic clove, minced
1 cage-free organic egg
4 egg whites
2 tablespoons fresh organic parsley, chopped
2 tablespoons fresh organic mint leaves, chopped, or 1/2 teaspoon dried
1/2 cup matzo meal
Freshly ground black pepper

Steps:

Preheat the oven to 375º. Trim the zucchini and cut on the diagonal into ¼ inch thick slices. In a large pot over high heat, bring 2 quarts of salted water to a boil. Boil the zucchini until tender, about 2 minutes. Drain the zucchini in a colander, rinse under cold water, and drain again. Blot dry with paper towels. Place the zucchini slices in a mixing bowl; set aside. In a large nonstick skillet over medium heat, heat the oil; add the onion and garlic and cook over medium heat until soft but not brown, about 4 minutes. Add the onion mixture to the zucchini. Stir the eggs, egg whites, and herbs in the zucchini mixture. Stir in the matzo meal and slat and pepper to taste. Transfer the mixture to an 8x8 inch baking dish, lightly greased with cooking spray. Bake until the kugel is set and the top is golden brown, about 45 minutes. Cut into squares for serving.

POTATO, CARROT, AND ZUCCHINI KUGEL

Potato, Carrot, and Zucchini Kugel image

Provided by Diane Rossen Worthington

Categories Food Processor Potato Side Bake Passover Vegetarian High Fiber Dinner Carrot Zucchini Kosher Kosher for Passover Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

5 large eggs
3 medium onions (1 1/4 to 1 1/2 pounds total), peeled, cut into 1-inch pieces, divided
14 green onions, coarsely chopped, divided
5 8-ounce russet potatoes, peeled, cut into 1-inch cubes, divided
2 medium carrots, peeled, cut into 1-inch pieces, divided
1 large zucchini, trimmed, cut into 1-inch pieces, divided
1/2 cup unsalted matzo meal
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 tablespoons melted unsalted pareve margarine, vegetable oil, or melted chicken fat, divided

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.

CONFETTI VEGETABLE KUGEL (PASSOVER)

Confetti Vegetable Kugel (Passover) image

A colourful, light, delicious, and healthy recipe from Norene Gilletz's wonderful cookbook, "Healthy Helpings". Variations: Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown. Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes.

Provided by blucoat

Categories Potato

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

3 medium zucchini, unpeeled (1 lb.)
3 carrots, peeled
2 sweet potatoes (about 1 lb.) or 3 large potatoes, peeled (about 1 lb.)
2 medium onions
2 garlic cloves
1/2 cup fresh parsley leaves
3 -4 tablespoons chopped fresh basil or 1 teaspoon dried basil
4 eggs
4 egg whites or 2 additional eggs
1/2 cup potato starch or 1/2 cup matzo meal
1 1/4 teaspoons salt (to taste)
1/2 teaspoon pepper (to taste)
2 teaspoons olive oil

Steps:

Preheat oven to 375°F
Grate zucchini, carrots and sweet potatoes. (Can be done in the food processor.) Finely mince onions, garlic, parsley and basil. Combine all ingredients in a large mixing bowl and mix well.
Spray a 3 quart rectangular or oval casserole with non-stick spray. Add vegetable mixture and spread evenly. Bake at 375°F for 1 hour and 10 minutes, or until golden brown and firm.

PASSOVER SPINACH VEGETABLE KUGEL

Passover Spinach Vegetable Kugel image

Make and share this Passover Spinach Vegetable Kugel recipe from Food.com.

Provided by murr433

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

10 ounces spinach
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushroom, chopped
3 egg whites
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup matzo meal

Steps:

Preheat oven to 350 degrees F.
Cook spinach in microwave on HIGH for 4 minutes -Don't add any water.
Cool and squeeze dry.
Sauté in sprayed pan, onion, celery, red pepper, and carrots for 5 minutes until golden.
Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
Chop spinach coarsely. Combine with remaining ingredients and mix well.
Pour into a sprayed 7" x 11" Pyrex casserole.
Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.

Nutrition Facts : Calories 75.1, Fat 0.5, SaturatedFat 0.1, Sodium 385.4, Carbohydrate 14.3, Fiber 3.2, Sugar 4.5, Protein 4.9

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