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This is one of the vegetable-based kugels that we really love. It has a very delicate taste that is sure to please your family or guests. Yield: one 9×13-inch (23x 33-centimeter) kugel
5 zucchini, peeled, or use 2 bags Beleaves Zucchini, defrosted (and in step 3, only slice the onion)
1 onion
1/2 cup oil, such as Gefen Cottonseed Oil
4 eggs
1 cup flour or 3/4 cup Gefen Potato Starch
1 teaspoon baking powder
3 teaspoons sugar
1 teaspoon salt
dash of pepper
paprika, to sprinkle on top
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9×13-inch (23x 33-centimeter) pan.
Using the slicing attachment of a food processor, slice zucchini and onion.
In a large mixing bowl, combine sliced vegetables with remaining ingredients.
Pour mixture into prepared pan.
Sprinkle with paprika.
Bake for one hour or until golden brown.
This recipe is excerpted with permission from Straight to the Plate: A new cookbook with quick and tasty recipes, wholesome and accessible ingredients, for that special day… and every day! Go to straighttotheplate.net for more information.
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Really good!