A lightened up version of potato kugel, this zucchini potato kugel uses mainly zucchini as the primary vegetable in this kugel. Using either a hand grater or the grater attachment on your food processor, this kugel is a great side dish for a Passover meal, or year round.
Preheat oven to 375 degrees Fahrenheit.
In large bowl, mix onion, potato, and zucchini, squeezing out as much of the liquid as possible (and discarding it). Add garlic, parsley, broth or carrot juice, white pepper, and matzo meal and mix well.
Liberally spray an eight-inch square baking pan with oil. Place mixture in pan and spread evenly. Cover and bake for 20 minutes. Remove cover and spray with oil to create a browned top. Bake uncovered an additional 15 minutes or more, until potatoes are soft and top is golden. Serve hot.
Photography by Tamara Friedman