Zucchini Potato Kugel for Passover (Egg Free)

Hindy Bertram Hindy Bertram
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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.

8
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Directions

Prepare the Zucchini Potato Kugel

  1. Preheat oven to 375 degrees Fahrenheit.

  2. 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.

  3. 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.

Credits

Description:

Photography by Tamara Friedman

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2 Comments

tamar •

I don’t have vegetable broth as I do not buy ready-made food for pesach and I would like to omit the carrot juice

Raquel Malul Kosher.com Team •
Reply to tamar

You could use chicken stock, or really any liquid. If you don't have anything with flavor, you could use water.

tamar •

What can I put instead of carrot juice?