Be sure to squeeze the shredded zucchini very well in a clean kitchen towel to remove excess moisture, which is key to preventing a soggy kugel and helping it hold its shape.
The potato acts as a natural binder and should not be skipped, as it absorbs moisture and creates a more structured, sliceable texture.
For the best results, let the kugel rest for 10–15 minutes after baking so it firms up before slicing.
If the mixture feels too wet before baking, you can add a small amount of additional matzo meal to help absorb excess moisture.
For a crispier finish, place the kugel under the broiler for the last few minutes, watching closely.
This kugel can be made ahead by baking, cooling completely, and refrigerating for up to 24 hours before reheating in a 350°F oven.
It also freezes well for up to 2 months; thaw overnight in the refrigerator and reheat in the oven for best texture.
The recipe is naturally dairy-free and suitable for Passover when using matzo meal, or you can substitute gluten-free breadcrumbs or panko outside of the holiday if preferred.
Zucchini Kugel (Passover Zucchini Casserole with Leeks)
This Zucchini Kugel is a savory baked casserole made with shredded zucchini, potato, fresh dill, and a golden leek topping. Perfect for Passover or anytime, it’s easy to make ahead and reheats beautifully.
Servings: 12 servings
Calories: 135kcal
Equipment
- 1 9 x 13 casserole dish
Ingredients
- 3 whole medium zucchini shredded
- 1 whole potato golden or russet, shredded
- 1 whole white onion shredded
- 1 tablespoon dill chopped
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teapsoon garlic powder
- 1 teaspoon fresh thyme chopped
- ⅓ cup extra virgin olive oil
- ⅓ cup water
- 1 ½ cups matzo meal
- 1 whole leek washed, white part only, cut into circles
- ½ teaspoon flaky sea salt
- avocado oil or olive oil spray for the pan
Instructions
- Preheat the oven to 400℉.
- Shred the zucchini and squeeze it dry. Add it to a large mixing bowl.3 whole medium zucchini
- Add the shredded potato, shredded onion, thyme, and dill to the mixing bowl with the zucchini. Mix to combine.1 whole potato, 1 whole white onion, 1 tablespoon dill
- Add the salt, pepper, garlic powder, eggs, olive oil, and water. Mix to combine.2 large eggs, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 teapsoon garlic powder, ⅓ cup extra virgin olive oil, ⅓ cup water
- Add the matzo meal. Mix to combine.1 ½ cups matzo meal
- Spray the bottom of a 9 x 13 casserole dish with an avocado or olive oil spray.
- Pour the zucchini mixture into the casserole dish. Spread the mixture evenly.
- Add the sliced leeks on top spreading them out into an even layer.1 whole leek
- Spray the top with avocado or olive oil spray. Sprinkle the sea salt over the top.½ teaspoon flaky sea salt, avocado oil or olive oil spray
- Bake the casserole for 45 minutes.
- Switch the oven to broil and broil the casserole for about 5 minutes or until the top is golden.
Notes
Nutrition
Calories: 135kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 303mg | Potassium: 36mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 58IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 1mg
