This savory side dish is a great way to make a traditional kugel that integrates delicious fresh zucchini.
1 teaspoon salt
1/2 cup margarine or butter
2 eggs, beaten
3 lb zucchini
1/2 cup chopped onion
1/2 cup matzah meal or bread crumbs
1/2 teaspoon pepper
1 Tablespoon sugar
Preheat oven to 350F. Heat an oiled 9×9 inch pan for 15 minutes or until the oven heats up to 350F.
Peal, slice and boil zucchini in a medium pot until tender. Mash and drain.
Combine all the ingredients aside from 1/4 cup margarine in a large bowl. Mix until combined well.
Pour into the hot 9×9 inch dish and dot with the remaining margarine. Bake for 1 hour. The edges should be brown.
Let cool and refrigerate overnight. To serve slice into squares and reheat.
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.