Leek and Zucchini Noodle Kugel

Name: Leek and Zucchini Noodle Kugel
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 serving(s)
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

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Recipe by jesst

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.

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READY IN: 55mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.

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