Festive Vegetable Kugel
Recipe: #11705
January 03, 2014
Categories: Casseroles, Side Dishes, Eggs, Sweet Potato/Yam, Jewish, Hanukkah, Passover, Sunday Dinner, Oven Bake, Gluten-Free, Kosher Low Cholesterol, Low Fat, Non-Dairy, Vegetarian, Zucchini, more
"A colorful dish for holiday dinners, or buffets. Not vegan. This can be made ahead and frozen or reheated. Can use 3 russet potatoes instead of sweet potatoes, or a combination of the two. As per Karen, bread crumbs can be subbed for the matzo meal."
Ingredients
Nutritional
- Serving Size: 1 (172.7 g)
- Calories 119.3
- Total Fat - 3.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 104.2 mg
- Sodium - 258.9 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 2.8 g
- Sugars - 3.7 g
- Protein - 6.1 g
- Calcium - 56.4 mg
- Iron - 2.4 mg
- Vitamin C - 18.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375°F
Step 2
Grate zucchini, carrots and sweet potatoes (can be done in the food processor fitted with a grating disc).
Step 3
Combine all ingredients in a large mixing bowl and mix well.
Step 4
Spray a 3-quart rectangular or oval casserole with nonstick spray.
Step 5
Add vegetable mixture and spread evenly.
Step 6
Bake for 1 hour and 10 minutes, or until golden brown and firm.
Tips
No special items needed.