Ingredients
Scale
- 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