Golden and crisp on the outside, tender on the inside, this Vegetable Kugel is baked to perfection. Made with potato, sweet potato, zucchini, carrot, and onion, this kugel is a lighter take on a potato kugel. This recipe is the perfect addition to a weeknight, Passover, or holiday table.
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
This dish is both comforting and satisfying. I set out to make a lightened up potato kugel and fell in love with this dish.
Jump to:
Sweetness will come from the sweet potatoes and carrots. A savory taste will come from the potatoes, onions, and zucchini. I add shallots, garlic and thyme for added flavor.
Unlike heavier kugels, the natural starch from the potatoes along with eggs help to bind the kugel together.
This dish works well as a side for a holiday meal, a potluck dish, or even a vegetarian main course. It is a simple and flavorful take on a timeless classic just like our Carrot Kugel.
For a holiday table, like Passover, I also like to serve Chicken Soup, Flourless Chocolate Cake, Macaroons, or Matzo Crack!
Ingredients
You will need the following ingredients to make this potato kugel:
Ingredient Notes
- Oil - I chose to use oil over butter in this recipe. During the testing process, I found I liked the taste of using oil over using butter. I used olive oil, but any flavorless oil would work, including avocado oil. Butter also created more "crust" on the vegetables and burned the top; however, if it is the only fat that you have in your home use butter, or margarine, but watch closely how the casserole is cooking.
- Potato Starch - This is a "must" ingredient for Passover unless you can find a Passover friendly flour. You can also substitute matzo meal but I like the texture of potato starch better. If you are serving this for Rosh Hashanah then you can use an all-purpose flour or an all-purpose gluten-free flour.
See the recipe card for quantities.
Variations:
- Onions - If you saute the onions before adding them to the other vegetables you can deepen the onion flavor. Just note that you will also add more oil or fat to the dish when you do this.
- Vegetables - You can substitute any of the vegetables in this dish with other root vegetables. Parsnips or butternut squash would work well.
- Crisp Up The Top - The one thing I actually forgot when making this dish is drizzling some oil over the top before baking. While the vegetables do get crisp, they would be even crispier if oil was drizzled over them before baking.
How To Make Vegetable Kugel: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350℉.
Grease a 9x13 baking dish with 1 tablespoon of oil.
In a food processor or by hand, shred both of the potatoes and the zucchini. Add the shredded vegetables to a bowl.
Add one tablespoon of salt to the vegetables and set aside for at least 5 minutes.
Step 2: Arrange a clean kitchen towel on a work surface and place a handful of the vegetables in the towel.
Wrap the towel around the mixture and squeeze out all of the liquid and discard.
Transfer to a large bowl and repeat for the rest of the vegetables.
Step 3: Shred the carrots and add to the mixing bowl.
Add the onions, garlic, shallot, eggs, thyme, olive oil, potato starch, and pepper. Mix to combine.
Step 4: Pour into the prepared casserole dish.
Bake for 45 minutes to an hour until the top is golden. Cool slightly and cut into squares before serving.
Confidence Tip
Make sure that you wring out all of the water from the potatoes and zucchini before you add the other ingredients! If you do not do this the casserole will be swimming in water. I salt the vegetables and then wait anywhere from 5-10 minutes before I do this step.
If you like vegetable casseroles, then you will also love the Spinach Mushroom and Corn casseroles!
Frequently Asked Questions
This casserole can be made ahead and frozen for up to 2 months. Defrost in the refrigerator and reheat at 250 degrees for about 30 minutes. Store the casserole covered in the refrigerator for up to 4 days.
No you do not. You can slice them thinly using a mandoline or food processor. Or, you can dice the vegetables in a small dice before combining. Shredding the vegetables allows them to cook quickly, throughly, and is a nice presentation.
Desserts To Serve With Holiday Meals
Let me know your thoughts on this Vegetable Kugel by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Easy And Healthy Vegetable Kugel
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
Equipment
Ingredients
- ⅓ cup olive oil
- 1 tablespoon olive oil
- 1 large russet potato peeled
- 1 large sweet potato peeled
- 2 medium zucchini
- 1 tablespoon kosher salt
- 3 medium carrots peeled and trimmed
- 1 large onion sliced thin
- 4 garlic cloves minced
- 1 shallot sliced thin
- 1 ½ tsps dried thyme
- 4 eggs
- ½ cup potato starch all-purpose flour, gluten-free all-purpose flour, or matzo meal
- ½ teaspoon ground pepper
Instructions
- Preheat the oven to 350℉.
- Grease a 9x13 baking dish with 1 tablespoon of oil.1 tablespoon olive oil
- In a food processor or by hand, shred both of the potatoes and the zucchini. Add the shredded vegetables to a bowl.1 large russet potato, 1 large sweet potato, 2 medium zucchini
- Add one tablespoon of salt to the vegetables and set aside for at least 5 minutes.1 tablespoon kosher salt
- Arrange a clean kitchen towel on a work surface and place a handful of the vegetables in the towel. Wrap the towel around the mixture and squeeze out all of the liquid and discard. Transfer to a large bowl and repeat for the rest of the vegetables.
- Shred the carrots and add to the mixing bowl.3 medium carrots
- Add the onions, garlic, shallot, eggs, thyme, olive oil, potato starch, and pepper. Mix to combine.⅓ cup olive oil, 1 large onion, 4 garlic cloves, 1 shallot, 1 ½ tsps dried thyme, 4 eggs, ½ cup potato starch, ½ teaspoon ground pepper
- Pour into the prepared casserole dish.
- Bake for 45 minutes to an hour until the top is golden. Cool slightly and cut into squares before serving.
Gwen Wolken says
A light version of a potato kugel!