Potato Zucchini Onion Ring Kugel
Elevate your side dish game with this irresistible Potato Zucchini Onion Ring Kugel—a modern twist on traditional kugel that’s packed with flavor and texture. Made with layers of grated russet potatoes, zucchini, and golden onion rings, this savory dish is seasoned to perfection with garlic powder, paprika, and black pepper for a bold flavor profile. A crispy breadcrumb topping adds a satisfying crunch, while each bite is soft and moist underneath, thanks to the whisked eggs binding everything together. Perfectly baked until golden brown, this kugel is an elegant yet hearty addition to any holiday table, brunch spread, or weeknight dinner. Ideal for serving six, it’s a versatile and crowd-pleasing dish that highlights fresh vegetables and classic comfort.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 medium Zucchini
- 2 large Yellow onion
- 4 large Eggs
- 1 cup All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 cup Vegetable oil
- 0.5 cup Breadcrumbs
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel the russet potatoes, then grate them using the large holes of a box grater. Transfer the grated potato to a clean kitchen towel and squeeze out as much excess moisture as possible.
Grate the zucchini and squeeze out excess moisture using another kitchen towel. Combine the grated zucchini with the drained potatoes in a large mixing bowl.
Thinly slice one of the onions into rings and set aside. Finely dice the second onion and add it to the potato and zucchini mixture.
Whisk the eggs in a separate bowl, then pour them into the vegetable mixture.
Stir in the all-purpose flour, salt, black pepper, garlic powder, and paprika until the mixture is well combined.
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the onion rings and cook until golden brown, about 5 minutes. Remove and set aside.
Spread half of the potato-zucchini mixture evenly into the prepared baking dish. Arrange half of the cooked onion rings on top.
Sprinkle the breadcrumbs over the onion rings, then layer the remaining potato-zucchini mixture over them. Top with the remaining onion rings.
Drizzle the remaining vegetable oil evenly over the top layer.
Bake in the preheated oven for 50 minutes or until golden brown and crispy on the edges.
Let the kugel cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 780 mg | 34% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.2 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1313 mg | 28% | |
*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.
