For a lighter and different potato kugel, add zucchini to the recipe. This Potato Zucchini Kugel is moist on the inside, crispy on the outside and delicious all around.
Prep Time: 20 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- 6 medium potatoes
- 3 medium zucchini
- 2 medium onions
- 1/2 cup all-purpose flour
- 6 eggs, beaten
- 2 Tbsp. oil
- 1 Tbsp. salt
- 1/4-1/2 tsp. pepper
Preparation:
1. Preheat oven to 400° Fahrenheit (200° Celcius). Spray a 9x13 inch baking dish with non-stick cooking spray.
2. Grate the potatoes and zucchini in a food processor. Let stand 3-5 minutes. Squeeze out excess liquid.
3. Finely chop onion, and add to the potato-zucchini mixture.
4. Mix in flour, eggs, oil and spices.
5. Pour mixture into the baking dish. Bake, uncovered, for 1 1/4 hour or until golden brown on top and a knife inserted in the middle comes out clean.
Yields: 12-16 servings.
Serving Suggestions:
Serve slightly warm or hot as a side dish with a meat entree such as brisket or roast chicken.
2. Grate the potatoes and zucchini in a food processor. Let stand 3-5 minutes. Squeeze out excess liquid.
3. Finely chop onion, and add to the potato-zucchini mixture.
4. Mix in flour, eggs, oil and spices.
5. Pour mixture into the baking dish. Bake, uncovered, for 1 1/4 hour or until golden brown on top and a knife inserted in the middle comes out clean.
Yields: 12-16 servings.
Serving Suggestions:
Serve slightly warm or hot as a side dish with a meat entree such as brisket or roast chicken.
