Zucchini Kugel Food

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.

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.

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.

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.

LEEK AND ZUCCHINI NOODLE KUGEL

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.

PASSOVER ZUCCHINI KUGEL RECIPE - (4.2/5)

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.