Description

This easy zucchini kugel recipe with onions is a comforting, healthy, and simple side dish that bakes to crispy-edged perfection. It’s incredibly versatile and nourishing, making family dinners a breeze even on busy weeknights.

Ingredients

3 medium zucchini (about 4 cups), grated
1 large sweet onion (about 1.5 cups), diced
4 large eggs
0.5 cup all-purpose flour
0.25 cup cooking oil (e.g., olive or avocado)
1 tsp salt
0.5 tsp black pepper

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Instructions

Prep Vegetables: Grate the zucchini and dice the sweet onions finely.
Squeeze Zucchini Liquid: Place the grated zucchini in a clean kitchen towel and squeeze out as much excess liquid as possible for 2-3 minutes until dry.
Combine Ingredients: In a large bowl, gently mix the squeezed zucchini, diced onions, beaten eggs, flour, oil, salt, and pepper until just combined and uniformly moist. (Add an extra tablespoon of flour if the mixture seems too wet; do not overmix.)
Bake Kugel: Transfer the mixture evenly into a greased 9×13 inch baking dish. Bake in a preheated oven at 375°F (190°C) for 45-60 minutes, or until the top is golden brown and the center is set (a toothpick inserted comes out clean).

Notes

Use a food processor for faster zucchini prep. Practice mise en place for a smoother cooking experience. Squeezing excess liquid from zucchini is crucial to prevent a soggy kugel. Avoid overmixing the batter to ensure a tender texture. For healthier options, reduce oil by using cooking spray or incorporate whole wheat flour for added fiber. Zucchini is most affordable in summer, and yellow onions are consistently budget-friendly. Consider adding shredded carrots or bell peppers for extra nutrients and color.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Side Dish
Method: Baking
Cuisine: Ashkenazi Jewish

Nutrition

Serving Size: 1 slice (approx 120 g)
Calories: 150 calories
Sugar: 3 g
Sodium: 250 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 90 mg