Festive Vegetable Kugel

12
Servings
20m
Prep Time
70m
Cook Time
1h 30m
Ready In


"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."

Original recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

Related

KarenSTL

What a wonderful variation on potato kugel. I love the garlic flavor mixed in with the veggies too. I did use yellow squash instead of green zuchhini and a mix of onion and green onion (I was on my last partial onion when I made this). And I used dried parsley and basil. Very tasty and I imagine it might even be better leftover the next day. For anyone who doesn't keep matzo meal in the house (I do), you can sub bread crumbs and it will work exactly the same.

review by:
(24 Apr 2015)