Mixed Vegetable Kugel Passover
Brighten up your Passover table with this savory and satisfying Mixed Vegetable Kugel, a vibrant and flavorful side dish that’s both traditional and modern. Loaded with a medley of grated zucchini, carrots, potatoes, and onion, this kugel is bound together with fluffy eggs and a touch of matzo meal, making it perfect for your holiday celebration. Fresh parsley adds an herbal pop, while a crispy golden crust forms as it bakes to perfection. The key to its irresistible texture is the simple yet essential step of squeezing out excess moisture from the vegetables before baking. Easy to prepare in under 90 minutes, this crowd-pleasing kugel is ideal for serving warm or at room temperature alongside your Passover spread. Gluten-free-friendly and packed with wholesome ingredients, it’s a holiday staple that’s sure to impress.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Carrots
- 1 large Yellow onion
- 2 medium Potatoes
- 4 large Eggs
- 0.5 cups Matzo meal
- 2 tablespoons Fresh parsley
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Vegetable oil
- 1 teaspoons Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Grate the zucchini, carrots, potatoes, and onion using the large holes on a box grater. Alternatively, use the shredding attachment of a food processor for quicker preparation.
Using a clean kitchen towel, wrap the grated vegetables and squeeze out as much excess liquid as possible. This step is crucial to prevent the kugel from becoming watery.
In a large mixing bowl, whisk the eggs until well beaten.
Add the grated and squeezed vegetables to the bowl with the eggs. Mix to combine.
Stir in the matzo meal, chopped fresh parsley, salt, and ground black pepper. Mix until fully incorporated.
Add the vegetable oil to the mixture and stir well to distribute evenly.
Transfer the vegetable mixture into the prepared baking dish, spreading it out evenly and pressing it down lightly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the kugel feels firm to the touch.
Remove the kugel from the oven and let it cool for about 10 minutes before slicing into squares or rectangles for serving.
Serve warm or at room temperature as a side dish for your Passover meal.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 410 mg | 9% | |
*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.
