Happy Passover everyone! As usual I’m away from home this time of year and sad to be missing my grandmother’s famous Sedar dishes. Instead of trying to replicate or come even close to the production that the ladies of my family are putting on this year, I am doing a few small dishes to make during the week if you are choosing to keep Passover. This recipe is a zucchini kugel that is all vegetable based, with just a little bit of matzo meal as a binder. The grocery store near us in Fort Myers was not exactly Passover friendly, and if you run into a situation where you don’t have matzo meal, just blend matzo until it is a fine powder. You can even use whole wheat for some added texture and extra fiber! I like this savory side dish because you can eat it at any meal. It bakes in a large casserole dish, so you can save the extras for another meal or even heat it up for breakfast with some Parmesan and over easy eggs. Enjoy!
Makes: one 9″ x 13 ” casserole dish, about 15 pieces
Prep Time: 15 minutes Bake Time: 80 minutes Total Time: 1 hour 35 minutes
2 large white onions, peeled and quartered
1 yellow squash
2 cups matzo meal
2 tsp salt
2 tsp black pepper
- Preheat the oven to 400 degrees. Spray a 9 x 13 inch casserole dish with cooking spray and put into the oven to preheat as well.
- Trim the ends off the zucchini and yellow squash. Peel the carrots and trim the ends as well. Use a grater or a grater blade in a food processor to grate all of the zucchini, one carrot, and the squash. Leave one carrot behind and cut it into large pieces. Remove the grated vegetables and set aside.
- Replace the grating blade in the processor with a blending blade. Blend the onions and carrot together until it is liquidy and begins to foam. This will act as part of the binder in the casserole.
- In a large mixing bowl, whisk together the eggs and onion mixture. Add the grated zucchini mix and fold together with your hands or a large spoon. Make sure everything is incorporated. Season with the salt and pepper.
- Add the matzo meal to the mix starting with one heaping cup. Add the remaining a quarter at a time so that there is still some liquid in the casserole, but it’s not dripping wet. I ended up using all 2 cups, but my large onions were the size of super softballs. If your onions are smaller, you may only use 1 1/2 – 1 3/4 cups.
- Remove the casserole dish from the oven with oven mitts.
- Pour the mixture into the dish, spreading with a spatula to form an even layer.
- Bake at 400 degrees for 80 minutes, or until the casserole is firm to the touch. Rest for a few minutes before serving so that it holds together well.