The original recipe of this is a year-round zucchini kugel that I adjusted a bit. I got it from my sister Brina’s sister-in-law Deeni’s sister Rivky, and it’s become a weekly staple for us.
Zucchini-Mushroom Kugel
Recipe By Michal Frischman
- Cooking and Prep: 1.5 h
- Serves: 8
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Make the Kugel
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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In a large frying pan sprayed with cooking spray, sauté the zucchini and mushrooms until cooked through. Transfer to a colander or strainer and drain all the liquid for at least 10 minutes. Combine with remaining ingredients and pour into a greased nine-inch (20-centimeter) round dish. Bake for one hour.
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Replies:
Yes, you can leave out the sugar.
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Replies:
We are so happy you enjoyed this kugel! Yes, you can freeze it.
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Zucchini-Mushroom Kugel
Replacing potato starch
Hi. What can I use to replace the potato starch so I can make this recipe throughout the year? Thanks!Replies:
I am laughing. Usually people ask in the opposite direction. I think flour should be fine. But potato starch is sold year round.
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Replies:
Yes, you can leave out the sugar.
-
Replies:
We are so happy you enjoyed this kugel! Yes, you can freeze it.
-
Zucchini-Mushroom Kugel
Replacing potato starch
Hi. What can I use to replace the potato starch so I can make this recipe throughout the year? Thanks!Replies:
I am laughing. Usually people ask in the opposite direction. I think flour should be fine. But potato starch is sold year round.
