This Zucchini Kugel is a savory baked casserole that sits somewhere between a classic kugel and an Israeli-style pashtida (casserole), making it perfect for both Passover and everyday meals. Made with shredded zucchini, potato, and fresh dill, it bakes up tender on the inside with a lightly crisp top. If you love simple vegetable-forward dishes, this recipe for Mediterranean Roasted Zucchini Slices is another easy way to use up fresh zucchini.
Zucchini Kugel At A Glance
- ⏱️ Total Time: 1 hour (15 min prep + 45 min bake + 5 min broil)
- 🍽️ Servings: 6-8
- 🌍 Cuisine Type: Jewish / Israeli / Mediterranean
- 🥒 Flavor Profile: Light and savory with fresh dill, tender zucchini and potato, and a slightly crisp, golden leek topping
- 🥗 Dietary Info: Dairy-free, gluten-free for Passover (uses matzo meal), vegetarian
- 📦 Storage Notes: Refrigerate in an airtight container for up to 3-4 days; freezes well for up to 2 months; reheat in the oven for best texture
- ⭐ Why You'll Love It: A modern, vegetable-forward kugel that's easy to make ahead, perfect for Passover, and just as welcome on a weeknight table as it is for a holiday meal
This zucchini kugel is a lighter, savory take on a traditional Jewish baked dish, sitting somewhere between a classic kugel and an Israeli-style pashtida. Unlike sweeter noodle kugels, this version leans into vegetables, with zucchini and potato creating a soft, structured interior while the leeks add a delicate, golden finish. If you've made my Carrot Kugel, Potato Kugel, Sweet Noodle Kugel, or Vegetable Kugel, this is a fresh modern variation that fits beautifully into both holiday and everyday cooking.
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It's also incredibly versatile when it comes to serving. You can pair it with simple proteins like Roasted Halibut With Lemon or Mediterranean Chicken Thighs for a complete meal, or keep things vegetarian and serve it alongside a bright salad like this easy Asparagus Salad With Lemon And Herbs. It works just as well on a Passover table as it does for a weeknight dinner.
Key Ingredients
You will need the following ingredients to make this zucchini casserole recipe:
- Zucchini - Zucchini is the base of this recipe, and it holds a lot of water. After shredding, be sure to squeeze out the water well in a clean towel to avoid a soggy kugel. In testing, batches of the casserole that weren't fully squeezed turned out too soggy, so don't skip this step.
- Potato - The potato serves as a natural binder, providing the kugel's structure. It also balances the moisture from the zucchini and helps the casserole hold together beautifully once baked. I found that skipping the potato made the texture looser and more fragile, so the potato is doing more work here than you might expect.
- Leeks - The leeks are what set this recipe apart. Sliced and layered on top, they roast and lightly crisp, adding both texture and a subtle sweetness. If you enjoy cooking with leeks, they're also wonderful in dishes like this Leek Quiche, where they bring the same delicate, savory depth.
See the recipe card for quantities.
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Variations
- Add Cheese - Add a handful of crumbled feta or grated parmesan for a savory richness. Feta works especially well if you want to keep that Mediterranean feel.
- Use Gluten-Free Breadcrumbs or Any Panko (Year-Round Option) - Outside of Passover, you can replace the matzo meal with gluten-free breadcrumbs or panko. This creates a slightly lighter texture while still helping the casserole hold together.
- Add More Vegetables - Finely shredded carrots or chopped spinach can be mixed into the batter for added color and flavor. Be sure to remove excess moisture so the kugel doesn't become too soft.
- Muffins - Bake the mixture in a muffin tin for individual portions. This is great for entertaining or portioning ahead and they reheat beautifully. Just keep an eye on them as you may need to reduce the cooking time.
- Topping - Instead of leeks, try thinly sliced onions or shallots on top. They'll still give you that golden, slightly crisp finish with just a slightly stronger flavor.
How To Make Zucchini 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 400℉.
Shred the zucchini and squeeze it dry. Add it to a large mixing bowl along with the onion, potato, thyme, and dill. Mix to combine.
Add the eggs, garlic powder, salt, pepper, olive oil, water, and matzo meal. Mix to combine.
Step 2: Spread evenly into a prepared 9 x 13 casserole dish.
Add the leeks on top in an even layer.
Spray the top with olive oil or avocado spray and sprinkle with flaky sea salt.
Step 3: Bake for 45 minutes.
Step 4: Turn the oven to broil and broil the top for about 5 minutes until golden.
Pro Tip
For the best texture, let the kugel rest for at least 10-15 minutes before slicing. Right out of the oven it will be very soft, but as it cools slightly, the potato and eggs set, and it slices cleanly. This was especially noticeable in testing. The flavor was great either way, but the structure improved significantly after a short rest.
Zucchini Kugel FAQ's
Zucchini holds a lot of moisture, so the key is to squeeze it very well after shredding. If too much water remains, the kugel will turn out soft and won't hold its shape. Using potato in the mixture also helps absorb excess moisture and improve the final texture.
Yes, and it's actually a great make-ahead dish. You can bake it a day in advance, refrigerate it, and then reheat it in the oven before serving. It reheats beautifully and is perfect for holidays like Passover when you want to prep in advance.
More Vegetable Side Dishes to Serve
Let me know your thoughts on this Zucchini Kugel by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Zucchini Kugel (Passover Zucchini Casserole with Leeks)
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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.
Gwen Wolken says
We love this recipe!