Layered Vegetable Kugel
Elevate your holiday feast or weeknight dinner with this stunning Layered Vegetable Kugel—a delicious and colorful twist on a traditional favorite! Combining spiralized or grated zucchini, carrots, and sweet potatoes, this kugel boasts vibrant tiers of tender, nutrient-packed veggies brought together by a seasoned egg mixture with a hint of paprika and garlic powder. The layers are baked to perfection, resulting in a golden, slightly crispy top and a beautifully moist interior. Easy to prepare with minimal ingredients like olive oil, flour, and fresh parsley for garnish, this gluten-optional dish is perfect for feeding a crowd or meal prepping for the week. Whether served as a side dish, vegetarian entree, or potluck centerpiece, this Layered Vegetable Kugel is a versatile recipe that’s as appealing to the eyes as it is to the taste buds. Keywords: vegetable kugel, healthy side dish, holiday recipe, vegetarian kugel recipe, layered vegetable casserole.
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Recipe Information
Ingredients
- 2 medium (spiralized or grated) Zucchini
- 3 large (spiralized or grated) Carrots
- 2 medium (peeled and grated) Sweet potatoes
- 1 large (finely chopped) Yellow onion
- 5 large Eggs
- 3 tablespoons All-purpose flour
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.
Using a spiralizer or grater, prepare the zucchini, carrots, and sweet potatoes. Transfer each vegetable into separate bowls.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onions and sauté for 3-4 minutes until soft and translucent. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk the eggs until well beaten. Add the flour, 1 teaspoon of salt, black pepper, garlic powder, and paprika. Whisk until smooth.
Fold the sautéed onions into the egg mixture. Then, divide the egg mixture evenly among the three bowls of vegetables, stirring each until fully combined.
Layer the vegetables in the prepared baking dish, starting with the sweet potatoes, followed by the carrots, and finishing with the zucchini. Spread each layer evenly as you go.
Drizzle the remaining 2 tablespoons of olive oil over the top of the kugel. Sprinkle with the remaining 0.5 teaspoon of salt.
Cover the kugel loosely with foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and the kugel is set in the center.
Remove from the oven and let cool for 10-15 minutes before slicing into squares or rectangles.
Garnish with chopped parsley before serving, if desired.
Nutrition Facts
Calories |
157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 450 mg | 20% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 303 mg | 6% | |
*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.
