This savory, pareve, vegetable kugel is a favorite among vegetarians who keep kosher. When made with matzo meal instead of flour, this kugel is a favorite among vegetarians who keep kosher for Passover.
Ingredients:
- 2 zucchini
- 2 carrots
- 2 potatoes
- 1 onion
- 3 garlic cloves
- 1 tablespoon fresh parsley
- 3 eggs, beaten
- pinch sugar
- 3 tablespoons matzo meal or flour
- salt and pepper to taste
- 4 tablespoons oil
Preparation:
1. Preheat oven to 350 degrees Fahrenheit. Use part of the oil to grease a casserole dish.
2. In a food processor, coarsely grate zucchini, carrots, potatoes, onion and chop garlic and parsley.
3. In a bowl, combine the grated vegetables and herbs with the remaining ingredients.
4. Pour the vegetable mixture into the greased casserole dish. Bake for 45-60 minutes, or until the vegetables are tender and the top of the kugel is browned.
2. In a food processor, coarsely grate zucchini, carrots, potatoes, onion and chop garlic and parsley.
3. In a bowl, combine the grated vegetables and herbs with the remaining ingredients.
4. Pour the vegetable mixture into the greased casserole dish. Bake for 45-60 minutes, or until the vegetables are tender and the top of the kugel is browned.
