Passover Zucchini Kugel Recipe 425

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POTATO, CARROT, AND ZUCCHINI KUGEL



Potato, Carrot, and Zucchini Kugel image

Carrots, zucchini, and two kinds of onions add color and flavor to this recipe which also includes egg, russet potatoes, oil, & matzah meal or bread crumbs.

Provided by Eileen Goltz

Categories     Pareve

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

5 eggs
3 medium onions (1¼ to 1½ lbs. total), peeled, cut into 1-inch pieces, divided
14 green onions, coarsely chopped, divided
5 (8-oz.) 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
½ cup matzah meal or bread crumbs
2½ teaspoons salt
½ teaspoon freshly-ground black pepper
½ cup (1 stick) melted margarine or vegetable oil, 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 matzah 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 the prepared dish in oven until very hot, about 7 minutes. Remove the empty dish and pour the kugel batter into the hot dish. Bake until top is brown and crisp, about 1 hour.

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

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.

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.

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