Veggie Kugel
Veggie Kugel is an absolute “must have” for holidays in my house. It is as delicious as it is easy and fast to make. Since it is gluten free and dairy free, everyone can enjoy it as well.
Although I like to make most of the food in our house from scratch, this is one of the recipes where I “cheat” for sake of time. The holidays are crazy busy and I will take a few extra minutes where I can get it! As long as I am not sacrificing flavor, that is. So- I buy the bag of shredded potatoes and matchstick carrots to cut out some prep time. Feel free to sub the real deal and grate those too. But, I promise that using the bagged stuff in this recipe doesn’t hurt the flavor at all. In fact, when I use the Simply Potatoes O’Brien Seasoned variety, it really elevates the flavor.
Speaking of elevating the flavor, the Addictive Horseradish Sauce and Drunken Braised Brisket are amazing with this Veggie Kugel. My good friend Kim Denham, is the one who really picked up on how well the Horseradish Sauce goes with Veggie Kugel. So now I make them together even if I am not making the Brisket. She started a new delicious tradition! Thanks Kim!
Veggie Kugel
Click Stars to Rate Recipe:Ingredients
- 2 zucchini (grated)
- 1 10 oz bag matchstick carrots
- 1 bag seasoned shredded potatoes (I like the O'Brien variety)
- 1 sweet onion (grated)
- 4 cloves garlic
- 6 Tbsp fresh herbs (parsley, chives, basil or all three)
- 3 eggs
- 4 Tbsp olive or canola oil
- 1 tsp sugar
- 3 Tbsp gluten free matzoh meal or flour
- salt & pepper to taste
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13 baking pan or large casserole dish.
- Grate your zucchini and onion over large holes, or cut into large chunks and combine with garlic and herbs in a food processor.
- Process in batches until all are chopped into small pieces.
- Combine all remaining ingredients in a very large bowl.
- Mix until fully combined.
- Pour the mixture into your greased pan. Bake for 45-60 minutes.
- It will be browned on top and will puff up some when it is done. You can make this a day ahead. Make sure that your baking dish does not go straight from the fridge to the hot oven, because that could cause it to crack though. I usually let mine sit on the counter for an hour before baking it.
