Return to Main Recipes Page/Return to Home Page
3 eggs
Preheat oven to 350°F.
In a bowl, mix the eggs, oil, and sugar. Mix the flour, 1/2 tsp. salt and baking powder together and pour into the mixture. Mix well. The batter will be a stiff consistency.
Grate the zucchini very finely, using the small holes of the grater.
Add 1 tsp. salt to the zucchini and mix. Place zucchini in a colander set up over a bowl to let all the liquid drip out.
Sauté onion and garlic in 2 to 3 tbsp. oil on a low to medium flame until they soften considerably. Add the finely diced mushrooms and sauté until the juices have basically disappeared. Add the zucchini and sauté for approximately 5 minutes more. Season with pepper to taste.
Let the vegetable mixture cool and then add to prepared batter. Mix to combine.
Spoon batter into greased muffin tins. Bake at 350°F for 1/2 hour. When they are ready, remove from the muffin tins by scraping around the edges with a sharp knife. Cool on a wire rack.
Poster's Notes:
The recipe says that it yields 16 kugels, but I made 22.
I used my food processor to grate the zucchini.
These are good warmed or at room temperature.
Posted by Amelia Schmidt
Nutritional Info Per Serving: N/A
3/4 cup sugar
1 cup oil
1 tsp. baking powder
2 cups flour
1-1/5 tsp. salt
12 button mushrooms, sliced into small pieces
4 medium-large zucchini, 2 peeled, 2 unpeeled
1 clove garlic, minced
1 Spanish onion, finely chopped
Pepper to taste
In the August 20th, 2007 issue of "Binah" magazine, there was a recipe for Mini Zucchini Mushroom Kugels. A friend made them and they were yummy, but too sweet. So, when I made them, I cut the sugar down to 1/2 cup instead of 3/4 cup. They were good, not as sweet but still sweet, but the texture wasn't 100% the same.