Leek and Zucchini Noodle Kugel

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.

• Ready In: 55 mins
• Serves: 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

Directions

1. Preheat oven to 350.
2. Cook noodles.
3. Heat margarine in a large skillet. Saute leeks, covered, stirring occasionally until limp. Add zucchini and continue to saute until slightly limp.
4. Combine drained noodles and vegetable mixture with remaining ingredients in a large bowl.
5. Transfer to a 9x13 casserole dish. Bake 45-50 minutes until the top begins to brown.
6. Let stand 10 minutes and cut into squares.