Zucchini Tomato Kugel Recipes

ZUCCHINI-TOMATO KUGEL

Steps:

• Slice or chop zucchini and cook in microwave or steam.
• Drain well.
• Partially mash with a masher after it is cooked.
• Add onion soup mix and mix well.
• Add slightly beaten eggs and mayo and mix.
• Pour into a greased pie plate, quiche pan, or pan.
• Slice tomatoes and arrange in a circular ring on top of kugel until covered.
• Sprinkle with Italian seasoning (basil, oregano, parsley, garlic).
• Hint: I always score the top (into 8-10 slices) of this before I bake it since I find it easier to cut through the tomatoes when they are uncooked.
• Bake at 350°F for 45 minutes.

ZUCCHINI WITH ONION AND TOMATO

Steps:

• Cut the zucchini in bite size pieces.
• Chop the onion.
• Dice the tomato.
• Heat the olive oil in a heavy skillet.
• Saute the zucchini and onion until tender and lightly browned, about 20 minutes.
• Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes.
• Serve with grated parmesan cheese.

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.