I’ve been making the same potato kugel recipe ever since I got married. More recently, I noticed that my mother’s kugel always tasted so much better, which didn’t make sense since we have the same recipe! Then I discovered the “secret ingredient” added to my mother’s recipe after I left the house — zucchini! The zucchini gives the kugel added flavor and a very nice texture.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Pour oil into a 9×13-inch baking pan and place in oven until the oil is hot.
Grate the onion with S blade of your food processor until finely chopped. Add the eggs and pulse for a couple of seconds just until they are mixed in.
Empty processor into a large bowl and remove the S blade. Grate potatoes and zucchini. For the best texture, use the wider blade for half the potatoes and the fine shredder blade for the rest. Add potatoes and zucchini to the egg and onion mixture.
Add the salt and pepper. Add the hot oil and mix until combined.
Pour the mixture into the prepared pan and bake for one hour, uncovered. Lower temperature to 350 degrees Fahrenheit (180 degrees Celsius) and bake for another 30 minutes.