Zucchini Tomato Kugel
Discover the savory charm of a Zucchini Tomato Kugel, a delightful twist on a classic kugel that celebrates the vibrant flavors of summer produce. This recipe layers tender zucchini and juicy tomatoes with the richness of Parmesan cheese and fresh herbs like basil and parsley. Sautéed onions and garlic add a comforting aromatic base, while a golden breadcrumb crust delivers irresistible texture. Perfect for a family dinner or a festive brunch, this dish is baked to perfection in just under an hour. Serve it warm or at room temperature for an easy, wholesome, and flavorful meal. Whether you're exploring new vegetarian dinner ideas or perfecting your side dish game, this Zucchini Tomato Kugel is guaranteed to impress!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 large Tomatoes
- 1 medium Yellow onion
- 3 large Eggs
- 0.5 cup All-purpose flour
- 0.5 cup Parmesan cheese, grated
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh basil, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish with a tablespoon of olive oil.
Wash and dry the zucchini and tomatoes. Slice the zucchini and tomatoes into thin rounds, about 1/4 inch thick. Set aside.
Peel and finely dice the onion. Mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant, approximately 5 minutes.
In a large mixing bowl, whisk together the eggs, all-purpose flour, grated Parmesan cheese, chopped parsley, chopped basil, salt, and black pepper until well combined.
Gently fold in the sliced zucchini, tomatoes, and sautéed onion-garlic mixture into the egg mixture. Mix thoroughly to ensure the vegetables are evenly coated.
Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle breadcrumbs evenly on top for a golden crust.
Bake in the preheated oven for 40–45 minutes, or until the kugel is set in the center and the top is lightly browned.
Remove from the oven and allow the kugel to cool for 10 minutes before slicing and serving.
Garnish with additional chopped parsley or basil, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 9746 mg | 424% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 58.7 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1043 mg | 80% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3098 mg | 66% | |
*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.
