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Nice way to disguise zucchini for those non-veggie people.
Make and share this Zucchini Kugel recipe from Food.com.
- 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.
Very nice presentation of zucchini, mine came out sort of souffle-like. The only problem with this is that there wasn't enough of it; I will double the recipe next time (for the three of us) because we almost fought over the last bit in the dish! I used the mill that I use for tomato sauce to puree the zucchini, then drained most of the liquid off before adding the rest of the ingredients. Thanks, Chia!
I really liked this flavor - I made a double batch (but 3 eggs, not 4; and more than double the matzo meal) because after the first batch, it looked like very little (I strained the zucchini after it cooked to remove all the liquid). I also added salt and replaced onion soup mix with chicken soup mix (that's what I had at home). I wasn't sure what the taste would be, but I was very pleasantly surprised. I WILL make this again. Thank you for a lovely addition to our Shabbat dinners.
I changed the recipe a little bit. I doubled the zuchinni and mayonaise. I also did not use the matza meal because I am on no carbs. I found this kugel to be a little plain. Next time I would maybe fry and brown 2 onions and add it to the kugel. I like kugel with vegetables so this fits the bill.