Leek and Zucchini Noodle Kugel

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READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    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)
  • 12
    teaspoon dried marjoram (I use more, close to 1 tsp)
  • salt and pepper
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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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