Easy And Healthy Vegetable Kugel
This vegetable kugel is a lighter take on the classic potato kugel, made with potatoes, sweet potatoes, carrots, zucchini, and onions. Baked until golden and crisp, it’s both sweet and savory, perfect as a side dish for holidays, Passover, or everyday meals.
Servings: 12 people
Calories: 157kcal
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.
Notes
If you would like a crispier top, drizzle some olive oil on the top before baking.
This casserole can be made ahead and frozen. You can freeze the kugel for up to 2 months. Defrost in the refrigerator and then reheat the casserole in a 250 degree oven for about 30 minutes until warm.
Nutrition
Calories: 157kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 631mg | Potassium: 385mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5370IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 1mg
