Mini Potato Zucchini Kugels
Discover the perfect balance of crispy edges and tender, flavorful centers with these Mini Potato Zucchini Kugels! This twist on a classic kugel combines freshly grated russet potatoes, zucchini, and onion for a lighter, veggie-packed take that’s baked to golden perfection in a muffin tin. Enhanced with garlic powder, fresh parsley, and just the right amount of seasoning, these individually portioned kugels are ideal for serving as an elegant appetizer or savory side dish. Quick to prep and satisfyingly crisp, they’re versatile enough for weeknight dinners or special holiday spreads. Whether you’re looking for a crowd-pleaser for Passover or a new way to enjoy comfort food favorites, these mini kugels deliver big flavor in every bite!
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Recipe Information
Ingredients
- 3 medium (about 1 pound total) Russet potatoes
- 1 medium Zucchini
- 1 medium Yellow onion
- 3 large Eggs
- 2 tablespoons All-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons (for greasing) Vegetable oil
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with vegetable oil, ensuring all wells are thoroughly coated.
Peel the potatoes and grate them using a box grater or a food processor with a grating attachment. Place the grated potatoes in a colander and squeeze out as much liquid as possible using your hands or a clean kitchen towel.
Grate the zucchini and onion, and then place them in a separate colander. Press out the excess moisture in the same way as the potatoes.
In a large mixing bowl, combine the grated potatoes, zucchini, and onion. Add in the eggs, flour, salt, black pepper, garlic powder, and chopped parsley. Mix well until thoroughly combined.
Divide the mixture evenly among the prepared muffin tin wells, packing it down gently to ensure the kugels hold their shape.
Drizzle or brush a little more vegetable oil over the tops of the kugels to help them crisp up in the oven.
Bake the kugels in the preheated oven for 30-35 minutes, or until the edges are golden brown and the centers are set.
Remove the muffin tin from the oven and let the kugels cool for 5 minutes before carefully removing them from the tin using a butter knife or small spatula.
Serve warm as a side dish or appetizer. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5817 mg | 253% | |
| Total Carbohydrate | 339.9 g | 124% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 34.8 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 364 mg | 28% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 8534 mg | 182% | |
*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.
