Zucchini Tomato Kugel Recipes

ZUCCHINI KUGEL

Steps:

• Preheat oven to 350°F.
• Grease a pie plate.
• In medium saucepan boil zucchini until soft, 10-15 minutes.
• Mash into colander.
• Mix remaining ingredients; add zucchini. Spoon into pie plate and then bake 30-45 minutes.

POTATO, CARROT AND ZUCCHINI KUGEL

Steps:

• Position rack in top third of oven and preheat to 400°F
• Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain).
• Transfer mixture to large bowl.
• Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini.
• Add to mixture in bowl.
• Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.
• Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish.
• Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.
• Cut kugel into squares; serve hot alongside brisket.

TO DIE FOR ZUCCHINI AND TOMATOES !!!!

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.

ZUCCHINI-TOMATO KUGEL

Steps:

• Slice or chop zucchini and cook in microwave or steam.
• Drain well.
• Partially mash with a masher after it is cooked.
• Add onion soup mix and mix well.
• Add slightly beaten eggs and mayo and mix.
• Pour into a greased pie plate, quiche pan, or pan.
• Slice tomatoes and arrange in a circular ring on top of kugel until covered.
• Sprinkle with Italian seasoning (basil, oregano, parsley, garlic).
• Hint: I always score the top (into 8-10 slices) of this before I bake it since I find it easier to cut through the tomatoes when they are uncooked.
• Bake at 350°F for 45 minutes.