Vegetable Kugel
Discover the ultimate comfort food with this savory Vegetable Kugel, a delightful twist on a classic Jewish dish. Packed with shredded potatoes, carrots, zucchini, and onions, this recipe balances hearty flavors with wholesome ingredients. The mixture is bound together with eggs and matzo meal (or breadcrumbs) for a crispy, golden crust, while subtle hints of garlic, black pepper, and optional paprika add a burst of seasoning. Perfect for holidays, family gatherings, or an everyday side dish, this Vegetable Kugel is easy to make and a crowd-pleaser for all. With a prep time of just 20 minutes and a total bake time of one hour, it’s a versatile dish that can be served warm or at room temperature, making it ideal for any occasion. Keywords: vegetable kugel, savory kugel recipe, potato kugel alternative, holiday side dish, Jewish recipes.
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Recipe Information
Ingredients
- 3 large potatoes
- 2 medium carrots
- 1 medium zucchini
- 1 medium onion
- 4 large eggs
- 0.5 cups matzo meal (or breadcrumbs)
- 0.25 cups olive oil
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.25 teaspoons paprika (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar-sized casserole dish with olive oil or cooking spray.
Peel the potatoes and carrots, then grate them along with the zucchini. Use a box grater or food processor with a shredding attachment for ease.
Place the shredded vegetables in a clean kitchen towel and squeeze out as much excess liquid as possible. This helps the kugel stay crispy and prevents it from becoming soggy.
Finely chop the onion or shred it using the same grater or food processor.
In a large mixing bowl, combine the shredded vegetables, onion, beaten eggs, matzo meal (or breadcrumbs), olive oil, salt, black pepper, and garlic powder. Mix well to evenly distribute the ingredients.
Transfer the mixture into the prepared baking dish, spreading it out evenly. Use the back of a spoon or spatula to press it down gently.
If desired, sprinkle a light dusting of paprika over the top for added color and flavor.
Bake in the preheated oven for 55-60 minutes, or until the top is golden brown and crisp. Check at the 45-minute mark and tent with foil if it seems to be browning too quickly.
Remove from the oven and allow the kugel to cool slightly before slicing into squares or wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4702 mg | 204% | |
| Total Carbohydrate | 280.6 g | 102% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 38.7 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 370 mg | 28% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 6288 mg | 134% | |
*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.
