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Zucchini-potato Vegetable Kugel

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Zucchini-Potato Vegetable Kugel
2011-03-18 Side Dish
4 84

The bottom layer of this kugel contains grated potato, carrots and onion, pressed into a pan to bake, then topped with a vegetable, bread crumb and egg layer.

  • Servings: 8


Bottom Layer:
1 Onion, grated
1 Large Potato
2 Large Carrots
1½ cups Flour
¾ cup Oil
1 tsp Salt
½ tsp Pepper
Top Layer:
3 Large Zucchini
1 Onion
1 Carrot
2 Eggs, beaten
½ cup Bread Crumbs
¼ cup Oil
1 Tbsp Sugar, or sugar substitute, such as splenda
1 tsp Salt
¼ tsp Pepper


Into a large bowl, or in a food processor, grate the onion, potato and carrots. If using a processor, then change the blade to a mixing blade. Combine with the rest of the ingredients until thoroughly mixed. Spread in a 9x13-inch baking pan greased with non-stick spray; pat down. Bake in a preheated 350 degree oven for 20 minutes.

For Top Layer: Grate the zucchini, onion and carrot; add the rest of the ingredients to this grated mixture. Mix well. Put the mixture on top of the baked crust. Bake until light brown, approximately 20 minutes.

To serve for Pesach (Passover): substitute cake meal for the flour, and matzoh meal for the bread crumbs--it comes out great!

Helpful Tips:

This also freezes very well. I cut it into square portions and freeze them in (Tupperware) freezer containers. They stay wonderfully fresh. I simply take out how many portions I require and warm in the oven. It always tastes as if I had made it that same day!