Spring Zucchini Kugel

Yield:
12 servings

I didn’t grow up eating kugel. Ok, maybe let me rephrase that.

My grandmother made noodle kugel, but it was almost always dried out and as a kid I was usually too scared to actually eat it. Thankfully I married into a family with an arsenal of great kugel recipes including my husband’s grandmother’s Salt and Pepper Noodle Kugel and his mother’s Cakey Crunch Sweet Potato Kugel. And now I really love kugel, and have been trying my hand at making kugel more and more.

spring-kugel-2For the last few weeks, green has been everywhere, especially in the abundance of springtime vegetables at the farmer’s markets and grocery store. And as I have been watching the spring veggies arrive, I was trying to imagine how to incorporate the flavors of Spring into kugel.

Zucchini kugel is delicious by itself, but add some fresh, bright herbs like basil and mint, and you have an updated dish perfect for Spring. If basil and mint doesn’t quite appeal to your taste buds, you could also use fresh parsley for a more subtle flavor.

spring-kugel-3

Note: after sauteing the zucchini, make sure to drain as much liquid out as possible. If there is too much liquid in the zucchini, the kugel will turn out a mushy mess.

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Spring Zucchini Kugel

Posted on May 12, 2014

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