Are you looking for a healthy and delicious side dish to add to your Passover Seder? Look no further! This Passover zucchini kugel is not only easy to make but also packed with flavor and nutrients. It's a delightful twist on the classic potato kugel, perfect for those seeking lighter options without sacrificing taste. This recipe is a fantastic example of homemade cooking at its finest, offering a fresh and satisfying addition to your holiday meal. Let’s dive into this quick dinner idea that's sure to impress!
Ingredients:
- 3 medium zucchini, grated (about 3 cups)
- 1 large onion, finely chopped
- 2 large eggs, lightly beaten
- ½ cup matzo meal
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ¼ cup chopped fresh dill (optional, but highly recommended!)
Instructions:
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Prep the Zucchini: Grate the zucchini and place it in a colander. Sprinkle generously with salt and let it sit for about 15 minutes. This will draw out excess moisture, resulting in a drier, less watery kugel. After 15 minutes, squeeze out as much liquid as possible using your hands or a clean kitchen towel. This step is crucial for a successful kugel!
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Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Don't let the garlic brown.
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Combine Ingredients: In a large bowl, combine the squeezed zucchini, sautéed onion and garlic mixture, beaten eggs, matzo meal, salt, pepper, and nutmeg. Gently mix everything until well combined. If using, stir in the fresh dill.
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Bake the Kugel: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Pour the zucchini mixture into the prepared dish and spread it evenly.
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Baking Time: Bake for 45-50 minutes, or until the kugel is golden brown and set. A toothpick inserted into the center should come out clean.
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Rest and Serve: Let the kugel cool slightly before slicing and serving. This allows it to firm up a bit, making it easier to cut and serve. It's delicious served warm or at room temperature.
Tips for the Best Passover Zucchini Kugel:
- Don't skip the salting and squeezing: This step is essential to prevent a watery kugel. The more moisture you remove, the better the texture will be.
- Adjust seasoning to taste: Feel free to add more or less salt, pepper, or nutmeg depending on your preference.
- Add some herbs: Experiment with other herbs like parsley or chives for a different flavor profile.
- Make it ahead: This kugel can be made a day ahead and reheated, making it a great make-ahead dish for your Passover Seder.
Variations:
- Add cheese: Stir in ½ cup of grated Parmesan cheese or shredded cheddar cheese for a richer flavor.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Make it sweeter: Add a tablespoon or two of maple syrup or honey for a slightly sweet kugel.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 150-200
- Protein: 5-7 grams
- Fat: 8-10 grams
- Carbohydrates: 15-20 grams
This easy recipe for Passover zucchini kugel is a healthy and flavorful addition to any Passover meal. It's a great way to incorporate more vegetables into your holiday celebration, and it's sure to be a crowd-pleaser! Enjoy!