Recipe by Kittencal@recipezazz
For all you kugel lovers out there, here's another one! Adjust all spices to taste. Add in some Parmesan cheese too!
Top Review by bluemoon downunder
Love kugel; loved THIS recipe. It's recipes like this one that reaffirm for me just why I rarely bake. I just cannot help myself: recipes are always an invitation to play and with this one I probably did that a bit more than usual. For starters, I doubled the recipe (which has made about fifteen meals for two, for my parents: very satisfying). I've never bought or even seen canned onions so I used several 'real' onions, chopped, and I added 6 cloves of garlic, finely chopped. Then once I'd started making this recipe I discovered I was out of basil - how can one be out of basil??? - so I improvised and used thyme, oregano and Greek seasoning. Because there were some fabulous Swiss brown mushrooms on special this morning, I just had to include mushrooms. I mixed everything together, including 8 eggs with a tub of sour cream and some parmesan. The kugel was in the oven for close to an hour, and in the final 10-15 minutes, I added some grated cheese. Thank you KITTENCAL for another fabulous recipe: for me an invitation to play, to do my own thing... The end result was sensational. Problem is when I play with recipes in this way, I know that they will never turn out quite the same a second time. But one major reason I'll be playing with this recipe again once the freezer stockpile is depleted is because I just love the inclusion of potatoes (the ones I buy are just SO delicious) rather than noodles.
- 3 medium zucchini, unpeeled
- 2 large potatoes, peeled
- 3 large eggs
- seasoning salt
- black pepper
- 1⁄8 teaspoon basil
- 1⁄8 teaspoon oregano
- 1⁄2 teaspoon garlic powder
- 1⁄3 cup breadcrumbs
- 3 cups dried French fried onion rings (the ones sold in the cans!)
- paprika (to garnish)
Directions See How It's Made
- Set oven to 400 degrees.
- Grease a 11 x7-inch or a 13x9 baking dish.
- Grate zucchini and potatoes (you should have 4 cups total) and squeeze out any excess moiture with hands.
- Combine remaining ingredients (except onion rings) with grated zucchini and potatoes; mix well.
- Spread half of onion rings on bottom of the baking dish.
- Spread potato/zucchini mixture on top of onion rings.
- Top with remaining onion rings.
- Sprinkle with paprika.
- Bake for 25-30 mins, or until fairly crispy and golden brown.
- Note: for Potato-Zucchini Au Gratin, sprinkle 1-1/2 cups grated mozzeralla or cheddar cheese on top the last 10 minutes of baking.
- Freezes well.