Zucchini-Onion Kugel

Recipe By Brynie Greisman Brynie Greisman
  • Cook & Prep: 2 h
  • Serving: 8
  • Contains:

The combo of zucchini and onions in a kugel is not a novel idea, but little twists on an old pairing makes for a fresh dish. Here the proportion of onion to zucchini is higher, so the onion flavor is more prominent. Then the addition of apple adds just the right touch of sweetness, apparent only to the most discerning palates. Grating the veggies on different discs adds interesting textural element. Can be frozen.

Ingredients (12)

Main ingredients

Start Cooking

Make the Kugel

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Peel zucchini. Grate half on the smaller size grater of the food processor and chop half on the knife attachment. Transfer to a strainer. Squeeze out all liquid. Transfer to a large bowl.

  2. Grate onion on the larger size grater. Drain excess liquid and add to the bowl. Peel apple and process on the knife attachment. Mix together with veggies in the bowl. Add remaining ingredients and mix together well.

  3. Pour into a 9- x 13-inch (20- x 30-centimeter) baking pan lined with parchment paper. Sprinkle with paprika and parsley if desired. Bake for one hour or until golden. Close oven and leave kugel in for additional half hour.


Can be frozen.


If you prefer a sweeter kugel, up the apples to two. For a low-fat version, sub applesauce for half of the oil. If you don’t use matzah meal, you can use all potato starch, but be sure to sift (with a sifter) the starch into the kugel batter as you’re mixing it, and put in the oven immediately. Taste will be slightly compromised.


Photography: Hudi Greenburger

Styling: Renee Muller

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