ZUCCHINI KUGEL
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
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
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
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.
KUGEL
This is a wonderful side dish generally made for Jewish holidays. Your guests cannot guess the ingredient used for the topping. Very rich!
Provided by Ann
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
- In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
- In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 454.4 calories, Carbohydrate 37.1 g, Cholesterol 206.8 mg, Fat 27.8 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 419.7 mg, Sugar 18.3 g
PASSOVER ZUCCHINI KUGEL RECIPE - (4.2/5)
Provided by Steve-3
Number Of Ingredients 11
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.
ZUCCHINI-TOMATO KUGEL
Make and share this Zucchini-Tomato Kugel recipe from Food.com.
Provided by Caryn Gale
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
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.
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