Vegetarian Vegetable Kugel With Matzo Meal Pareve Recipe

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
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Updated on 07/27/19
Vegetarian Vegetable Kugel
Giora Shimoni
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
198 Calories
9g Fat
23g Carbs
7g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 198
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 9%
Cholesterol 90mg 30%
Sodium 194mg 8%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 11%
Protein 7g
Calcium 88mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potato kugel may get all of the attention, but if you're looking for a lighter, more colorful option, Giora Shimoni's Vegetarian Vegetable Kugel is a nice alternative. Shimoni adds zucchini, carrots, and onions to the usual potatoes, but feel free to experiment with other favorite veggies. If you want to adapt the recipe for Passover use, substitute matzo meal for the flour, this kugel is a favorite among vegetarians who keep kosher for Passover.

Ingredients

  • 1 pound Yukon Gold potatoes (peeled)
  • 1 pound zucchini (about 2 medium, trimmed and peeled if desired)
  • 2 medium carrots (peeled and trimmed)
  • 1 medium onion (peeled and trimmed)
  • 3 garlic cloves (peeled and chopped)
  • 1 tablespoon fresh parsley (chopped, or basil)
  • 3 large eggs (beaten)
  • 1/4 cup olive oil (extra-virgin, plus extra for the pan)
  • 3 tablespoons matzo meal (or flour)
  • 1/2 teaspoon salt
  • Freshly ground black pepper )to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Oil a 9x13x2-inch baking dish or similarly sized casserole. 

  3. Using a box grater or a food processor fitted with a shredding disc, coarsely grate the potatoes, zucchini, carrots, potatoes, and onion.

  4. Transfer the grated vegetables to a large mixing bowl. Stir in the garlic and parsley or basil.

  5. Add the eggs and olive oil, and sprinkle evenly with the flour. Mix well.

  6. Pour the vegetable mixture into the prepared baking dish.

  7. Bake for 45 to 60 minutes, or until the vegetables are tender, the kugel is set, and the top is browned.