Smooth Zucchini Kugel

Tamar Ansh Tamar Ansh
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This is one of kugel’s greatest hits. The best part is you don’t have to take out your food processor or grater again!

1h 30m 8
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Egg

Directions

Make the Kugel

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Peel the zucchini and potato and cut into large chunks. Add the zucchini and potatoes to a large pot and cover with water. Turn on the fire and boil for 40 minutes until they are soft. 

  3. Drain and mash the vegetables, then drain slightly again. Add the rest of the ingredients and mix well. 

  4. Pour the mixture into a line 8×8 inch pan and bake until firm in the center, about 45 minutes. The top of the kugel should be browned when it is done. Serve hot.

Notes:
This recipe image was generated using AI.

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5 Comments

Jackie Shamir •

1. Can I use flour/breadcrumbs instead of matzo meal?

2. Can I make this into mini kugel muffins instead? Around how long in the oven?

Thanks!

Avigael Levi Kosher.com Team •
Reply to Jackie Shamir
  1. Yes, you can use regular flour. Tamar suggests 3-4 tablespoons of flour and also same for breadcrumbs.
  1. Sure, you can certainly do these as mini kugels in regular-sized muffin cups. Tamar often does! She bakes them until they are browned on top (not overly browned) and how long it will take depends greatly on how high you've filled them (it should be a bit more than halfway full) and your oven.In general, it would be about 25 minutes.
Tamar Ansh •

Here's the rest of my comments, it didnt fit into one comment box...
If you want to change things up a bit, sometimes I sautee 2 medium sized, diced onions in a bit of oil until they are very golden and add those in as well, plus one more egg. Both ways are great!

If you are gluten free, use potato starch instead of matzah meal. This recipe was originally submitted for Pesach use (hence no regular flour :) )

It does NOT freeze well. You can make it 1-2 days in advance and it keep in the fridge, covered. Then reheat the day you want to use it. Enjoy!

Tamar Ansh •

Hi there ladies!
I wouldnt do this particular recipe with grated zucchini because you need to boil the zucchini and it would disintegrate. I have a totally different recipe that is great for that instead (I didnt post it yet but I can do so if you'd like!). Instead, since the zucchinis and potato are just chunked and then boiled, the zucchini is about 1 pound (a bit more is also okay) in weight. (500-600 grams). After you've boiled and mashed it -- and drained off most of the liquid, you just add the rest of the ingredients and then bake it. It's quite good.

Shira •

love this kugel! does it freeze well?

Susan Pevar •

I need to know measured quantity (cups) rather than how many zucchini because I’m starting with grated zucchini that I froze in measured quantities.

Carolyn Wallace •
Reply to Susan Pevar

yes, the size of zucchini varies greatly and it would be great to use the size i have on hand as opposed to just 'large' zucchini, and not quite sure how those are defined.. are we talking about the super-large ones that are 14-16" long or more? (matters for measuring, ratio of ingredients). personally, weight in oz is most helpful to me :)