Zucchini Leek And Matzah Kugel Recipes

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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

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

MUSHROOM ONION MATZO KUGEL



Mushroom Onion Matzo Kugel image

Makes a nice savory side dish!

Provided by NIBLETS

Categories     Side Dish

Yield 4

Number Of Ingredients 7

3 cups matzo farfel
2 onions, chopped
1 pound mushrooms, chopped
2 tablespoons vegetable oil
salt and pepper to taste
1 pinch garlic powder
1 teaspoon dried dill weed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
  • Place farfel in a colander and pour boiling water over it.
  • In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 49 g, Fat 7.3 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 1 g, Sodium 8.5 mg, Sugar 5.9 g

PASSOVER ZUCCHINI KUGEL RECIPE - (4.2/5)



Passover Zucchini Kugel Recipe - (4.2/5) image

Provided by Steve-3

Number Of Ingredients 11

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.

MATZO KUGEL



Matzo Kugel image

My grandmother was known for being an amazing lady. She was also known for her Matzo Kugel and her Noodle Kugel. No matter the occasion, Passover, Rosh HaShana, Yom Kippur, or even Thanksgiving, this is what she was always asked to bring. It does not need to be a Jewish Holiday to enjoy this savory stuffing like casserole--nor do you need to be Jewish. This is so delicious year round and very, very easy.

Provided by LizP5885

Categories     European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup onion, chopped
1 cup celery, finely diced
6 tablespoons chicken fat (or margarine or butter)
6 matzos, broken in little pieces
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons paprika
2 eggs, slightly beaten
1 (10 ounce) can condensed chicken broth
1 1/4 cups hot water

Steps:

  • Sauté onions and celery in fat until onions are tender. Add to broken Matzo's.
  • Combine remaining ingredients and add to matzo mixture. It will be a bit runny.
  • Pour into well greased 1 1/2-quart baking dish and bake at 350°F for 30-35 minutes until firm.

Nutrition Facts : Calories 280.9, Fat 15.5, SaturatedFat 4.6, Cholesterol 81.9, Sodium 725.1, Carbohydrate 27.6, Fiber 1.8, Sugar 1.9, Protein 7.5

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