Lighten up your standard potato kugel by replacing half the potatoes with zucchini. This is a totally gluten-free and product-free kugel that can be enjoyed on Passover and all year round.
Put all ingredients, except oil, in large bowl, and mix well.
Heat oil in a 10-inch frying pan. Pour mixture into pan.
Cook over medium heat for half an hour.
Flip the kugel to the other side and cook for another half an hour, or until golden.
Alternatively, bake in an 8- x 10-inch baking pan at 375 degrees for one and a half hours.
Photography and Styling by Chay Photography