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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.
4 zucchinis, quartered and sliced
2 (8-ounce/225-gram) containers mushrooms, sliced
1 teaspoon salt
3 eggs
4 tablespoons Manischewitz Potato Starch
3 tablespoons onion soup mix (I know it’s a lot, but it’s worth it!)
3 tablespoons sugar
3 tablespoons Gefen Olive Oil
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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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Delicious! A favorite Pesach side! I only use half the sugar or it’s too sweet.
Sugar? Does the sugar make it sweet? Can I leave it out?
Yes, you can leave out the sugar.
Zucchini Kugel This is a really delicious recipe! Can I freeze this Kugel
We are so happy you enjoyed this kugel! Yes, you can freeze it.
Replacing potato starch Hi. What can I use to replace the potato starch so I can make this recipe throughout the year?
Thanks!
I am laughing. Usually people ask in the opposite direction. I think flour should be fine. But potato starch is sold year round.
I make this kugel at least once a month, super easy and delish! I leave the zucchini skin on and it’s more hearty! One of my favorite go to recipes!
Does this freeze well? Also can I substitute the potato starch with flour?
Came out great! Everyone loved it!