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.
For the last few weeks, green has been everywhere, especially in the abundance of springtime vegetables at farmer’s markets and the grocery store. As I watched 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 that’s 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.
This easy zucchini kugel recipe comes together in 10 minutes then bakes in the oven for 45 minutes, or until the edges are golden and crispy. You can serve it warm (though I recommend leaving it to cool for at least 20 minutes after removing from the oven) or at room temperature, so it’s a great recipe to have up your sleeve for when you’re entertaining and have a rotating roster of dishes going in and out the oven.
It’s also a gluten-free kugel recipe; you can make it with matzah meal, almond flour or your gluten-free flour of choice. It’s, obviously, perfect for Passover, but, honestly, it’s so good and easy you’ll find yourself making it year-round.
As you’re already onboard the veggie kugel train, check out these fabulous savory vegetable kugel recipes on The Nosher:
Easy Spring Zucchini Kugel
This simple zucchini kugel bursts with the flavor of spring. It’s great for Passover or anytime you want a light, fresh side dish.
- Total Time: 1 hour 30 minutes
- Yield: Serves 12 1x
Ingredients
- 2 lbs/900 g zucchini (2 large, 4-5 medium or 6–7 small)
- 4 large eggs
- 2 tsps fresh lemon zest
- 2–3 Tbsp chopped fresh basil
- 2 Tbsp chopped fresh mint
- ½ cup matzah meal (or almond flour or gluten-free flour)
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 Tbsp olive oil
Instructions
- Using a spiralizer or vegetable peeler, make long noodles out of zucchini.
- Preheat oven to 350°F.
- Add 2 Tbsp olive oil to a 9×13 baking dish and place in the oven to heat up while you prepare the remaining ingredients.
- In a large bowl whisk the eggs with lemon zest, mint, basil, salt, pepper and matzah meal. Add zucchini and stir gently until completely mixed.
- After oil has heated in the pan for around 5-10 minutes, add the zucchini mixture to pan. Using a spatula or the back of a spoon smooth out the top.
- Bake for 45-55 minutes or until the edges are crispy and the kugel is set in the middle.
- Once kugel has cooked through, remove from the oven and allow to cool for at least 20 minutes before cutting. Serve at room temperature or warm.
- Prep Time: 10 minutes + 20 minutes rest
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Ashkenazi
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kugel
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.
can this be frozen?
Can you freeze it?
Yes.
★★★★★