Zucchini Kugel Recipes

ZUCCHINI KUGEL

Zucchini Kugel image

Make and share this Zucchini Kugel recipe from Food.com.

Provided by chia2160

Categories Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

3 small zucchini, sliced into chunks
2 eggs
1/4 cup matzo meal
1 tablespoon mayonnaise
0.5 (1 1/4 ounce) package dry onion soup mix

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.

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.

LEEK AND ZUCCHINI NOODLE KUGEL

Leek and Zucchini Noodle Kugel image

From Vegetarian Times sometime in the 90s. A savory, not sweet kugel for those like me who prefer cinnamon and raisins in dessert, not dinner. When I first found this recipe, I grated the zucchini with a hand grater. Slicing and grating attachments on the food processor cut prep time to just a few minutes.

Provided by jesst

Categories Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb medium width egg noodles
2 tablespoons margarine or 2 tablespoons butter
3 medium leeks (white and pale green parts)
2 medium zucchini, grated
1 lb part skim ricotta cheese
1 cup grated white cheese (monterey jack, muenster, etc)
1/2 teaspoon dried marjoram (I use more, close to 1 tsp)
salt and pepper

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.

Nutrition Facts : Calories 262.1, Fat 11.7, SaturatedFat 5.6, Cholesterol 53, Sodium 98.6, Carbohydrate 28.5, Fiber 2.1, Sugar 2.8, Protein 11.6

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