Carrot Zucchini Potato Kugel
Discover your new favorite twist on a classic casserole with this Carrot Zucchini Potato Kugel, a vibrant and savory dish bursting with fresh vegetable goodness. This recipe combines grated carrots, zucchini, russet potatoes, and onions with simple pantry staples like eggs, flour, and spices to create a golden, crispy-topped kugel that’s both hearty and healthy. Perfect as a comforting side dish or a flavorful vegetarian main, this kugel is oven-baked to perfection, offering a deliciously crispy exterior and tender interior. With minimal prep time and a fragrant parsley garnish to elevate its presentation, this recipe is ideal for family dinners, holiday gatherings, or any occasion in need of a wholesome, crowd-pleasing dish. Whether you're serving it warm straight from the oven or enjoying leftovers the next day, this veggie-packed kugel is sure to impress!
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Recipe Information
Ingredients
- 2 medium Carrot
- 2 medium Zucchini
- 3 medium Russet potatoes
- 1 large Yellow onion
- 3 large Eggs
- 2 tablespoons All-purpose flour
- 1.5 teaspoons Kosher salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 0.25 cup Vegetable oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish or casserole dish with cooking spray or a small amount of vegetable oil.
Peel the carrots, zucchini, and russet potatoes. Grate them using the large holes of a box grater or a food processor with a grating attachment.
Place the grated carrots, zucchini, and potatoes into a large bowl. Squeeze out the excess liquid using a clean kitchen towel or cheesecloth, then return the vegetables to the bowl.
Peel and finely grate the onion. Add it to the bowl with the grated vegetables.
In a small bowl, lightly beat the eggs. Add the beaten eggs, all-purpose flour, kosher salt, ground black pepper, and garlic powder to the vegetable mixture. Stir until combined.
Pour the vegetable oil into the mixture and mix well to ensure everything is evenly coated.
Transfer the mixture to the prepared baking dish. Spread it out evenly and pat it down lightly with a spatula for a smooth top.
Bake the kugel in the preheated oven for 45–50 minutes, or until the top is golden brown and crispy.
Remove the kugel from the oven and let it cool for 5–10 minutes before slicing.OPTIONAL!: Garnish with chopped fresh parsley for added flavor and a beautiful finish before serving.
Serve warm as a side dish and enjoy!
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4976 mg | 216% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 44.4 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 301 mg | 23% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4519 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
