Quinoa Zucchini Leek Curried Kugel Recipe 435

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

Ingredients

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

QUINOA, ZUCCHINI, & LEEK CURRIED KUGEL RECIPE - (4.3/5)

Quinoa, Zucchini, & Leek Curried Kugel Recipe - (4.3/5) image

Provided by blum099

Number Of Ingredients 11

Ingredients

1 leek, thinly sliced
2 tablespoons extra virgin olive oil, divided
1/2 cup of quinoa
1 cup of water
1/8 teaspoon salt, plus more to taste
1 clove of garlic
2 medium-sized zucchini, sliced
2 eggs, slightly beaten
1 cup mayonnaise
1 teaspoon curry powder
freshly ground black pepper to taste

Steps:

Preheat oven to 350°F. In 1 tablespoon olive oil, sauté the leek over a medium flame until tender. Once leek is tender, add quinoa and toast for 3 minutes, stirring often. Add the water and a 1/8 teaspoon salt and cook over medium heat for 15 minutes, or until all the water is absorbed. Cover and set aside. In a separate frying pan, add the garlic and the other tablespoon of olive oil and sauté over medium heat for 30 seconds. Add zucchini and sauté for 5 minutes, or until tender. Set aside to cool. In a bowl, mix mayonnaise, eggs, and curry thoroughly. Stir in the zucchini and quinoa and mix well. Pour the mixture into an 8-inch round baking dish and bake for 40 minutes, or until golden brown

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