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Zucchini-Carrot Kugel I (D/P)
Serves: 4-6

6 packed cups coarsely grated zucchini (approximately 3 to 4 medium zucchini)
3 cups finely minced onion
3 tbsp. butter/margarine
3/4 to 1 tsp. salt
3 packed cups coarsely grated carrot (approximately 5 medium carrots)
3 large eggs, beaten
3/4 cup matzo meal, fine bread crumbs, or wheat germ
6 tbsp. flour
1 tsp. baking powder
Freshly ground black pepper
Dots of margarine for the top (about 2 to 3 tbsp.)

Preheat oven to 375°F.

Place the grated zucchini in a colander over a sink or a bowl. Salt it lightly, and let it stand 15 minutes. Squeeze out all excess moisture.

In a heavy skillet sauté the onions in 3 tbsp. butter with 3/4 tsp. salt over medium heat until the onions are soft and translucent (5 to 8 minutes). Remove from heat.

In a large bowl mix together the zucchini, sautéed onions and grated carrot. Beat in the eggs and the matzo meal (or crumbs or wheat germ).

Sift in the flour and baking powder. Grind in a generous amount of fresh black pepper. Mix well.

Spread the batter into a well-greased 9"x13" baking pan. Place thin slices of butter/margarine here and there on the top surface. Bake 1-1/4 hours, uncovered.

Posted by Ron & Lori Chazen

Nutritional Info Per Serving: N/A