Classic zucchini kugel
By Tali Simon | September 14, 2011
If you like zucchini the way I do, this kugel is a no-brainer. Unless, of course, you don’t have a food processor. In that case, you’d have to really, really, really like zucchini. Or it’d have to be on sale for NIS 1.99/kilo, the likes of which I haven’t yet seen in nearly 10 months of married grocery shopping.
But the point is that this kugel is delicious, and pretty hard to mess up. Shred zucchini and onion, mix with a few things, and bake. That’s a 1-2-3 recipe if I ever saw one.
I think I was most impressed with this kugel when I served it to two yeshiva-guy guests over the summer. It was the first time we were having guys over, and I was worried that a zucchini kugel would be too “girly.” I made it anyway and couldn’t help grinning as the guys each took THREE pieces. (So did my husband, by the way. The one who didn’t like zucchini before we were married.)
Ingredients Directions 1. Preheat oven to 350 F/180 C. 2. In a large mixing bowl, combine all ingredients and mix until no dry spots remain. Pour into an ungreased 9 x 13-inch pan and bake (uncovered) for 1 hour, or until top browns nicely. Updated Sep. 23, 2012: I updated the recipe to reflect my preference for ¼ cup less oil in the batter. Updated May 7, 2013: I adjusted the post, ingredient list, and directions so that the recipe no longer calls for squeezing out the shredded zucchini. As readers have pointed out, the kugel works perfectly if you skip that step and then do not add water to the batter, as the original recipe directed. This kugel just got that much easier!
Tweaked from Gatherings
14 Comments
Ahuvah Taub on October 10, 2011 at 8:40 pm.
Super yummy! Kids loved this recipe too. Mine came out a bit mushy especially in the center. I used 70% whole wheat flour. Just needed to squeeze out zucchinis better and bake longer. My sister gave me the tip of sandwiching the shredded zucchinis in paper towels and covering with some thing heavy to squish out the liquid. Thanks for this post a sneaky and yummy way to get my kids to eat veggies.
Tali Simon on October 10, 2011 at 10:37 pm.
That’s a great tip. I find that the shredded zucchinis often don’t seem like they have extra liquid right away, but if they sit for even 10 minutes it starts to collect at the bottom of the bowl.
Glad your family enjoyed it!
Elana Friedman on September 9, 2012 at 11:59 am.
Really good. I just found it really greasy so will cut down on the oil but besides that it was really yummy. Can’t wait to make it again. Thanks
Tali Simon on September 9, 2012 at 12:34 pm.
I’ve also played with the water and oil amounts the last two times I made this. When I get the perfect ratio, I’ll update the recipe here.
Hindy on September 19, 2012 at 3:31 pm.
I made your kugel this yom tov! Thanks so much for including it in the round-up. I ended up not using any water. I didn’t squeeze out the squash and I used slightly less oil. It came out perfect. Everyone was happy. Thanks so much! Shana Tova!
Tali Simon on September 19, 2012 at 4:22 pm.
I wonder if the liquid you would have squeezed from the zukes equals a half-cup. I’ll have to measure next time.
ariel-sara gerowitz on January 27, 2013 at 4:11 pm.
I just made this gluten free for an allergic friend for shabbat! Still turned out great. Used potato flour instead. Now we know we have a great pesach recipe!
Tali Simon on January 27, 2013 at 8:04 pm.
Thanks! Really good to know.
Elana on April 18, 2013 at 9:51 pm.
Hi Tali, I love your blog, and this kugel! Just to let you know, when I make it, I don’t squeeze out the zucchini and then I just don’t add the water – it comes out great!
Tali Simon on April 21, 2013 at 8:17 am.
A few people have mentioned this, and the truth is that it makes a lot of sense, assuming the amounts are about the same. I have this kugel on my Shabbos menu for this week, so I’m finally going to try it that way myself. Thanks for commenting!
Jessica on May 7, 2013 at 4:35 am.
Hi Tali,
Do you know if this recipe freezes well?
Tali Simon on May 7, 2013 at 9:18 am.
I haven’t frozen it so I can’t say for sure, but I think it would work. When I do try, I’ll leave a note on the recipe.
Elana on May 7, 2013 at 9:44 am.
Hi, I’ve frozen it – it comes out a little mushy when you defrost it, but still delicious. I actually plan on making it today and freezing it for shabbos!
Tali Simon on May 7, 2013 at 11:58 am.
Thanks, Elana!