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Recipe by Elky Friedman

Sautéed Vegetable Souffle

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Sautéed Vegetable Souffle
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - No Refined Sugar

I know that there are loads of vegetable kugel recipes out there for Pesach. What makes this one unique is that it actually acquires its aromatic flavor from the process of sauteeing before baking. Take note below how few spices this calls for (yet it is still extremely tasty). Somehow, sauteeing the shredded veggies brings out the best of their flavor! Best part: This is a truly healthy alternative to some of the other sides that will be on the table. Enjoy!

Ingredients

Main ingredients

  • 1 medium onion

  • 2 large carrots, peeled

  • 1 large zucchini, peeled

  • 1 yellow squash, peeled

  • 1 medium celery knob, peeled

  • 1 red pepper

Directions

Sauté

1.

In a food processor, shred onions, carrots, zucchini, squash, celery knob, and red pepper.

2.

Heat a deep skillet (or use a pot). Add olive oil and shredded vegetables. Sauté for 15 to 20 minutes, or until they soften. Turn off and let cool.

Bake

1.

Preheat the oven to 350 degrees Fahrenheit.

2.

Add eggs, potato starch, salt, and pepper to the vegetable mixture. Mix well.

3.

Pour mixture into a round (or square) oven-to-table baking pan (or a disposable nine-inch pan). Bake for 50 minutes.

Tips:

This can be made into individual minis for even nicer presentation! Just make sure to spray the baking pans well so that they pop out easily.

Recipe tags

carrot souffle courgettes Elky Friedman gluten free healthy kugel kugels light lite Pesach vegetable kugel vegetables zucchini zucchinis
Sautéed Vegetable Souffle

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Rachel Miller
Rachel Miller
6 years ago

Freezer? Does this freeze well?

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Cnooymow{shman
Cnooymow{shman
Reply to  Rachel Miller
6 years ago

I think it will be very watery if you freeze it.

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Stephen Nocita
Stephen Nocita
2 years ago

Calories and other nutritional information?

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