Zucchini Kugel

This kugel is always a hit. The best part is you don’t have to take out your food processor or grater!

SERVES 8

• 3 large zucchinis
• 1 potato
• 3 eggs
• 2 Tbsp onion soup mix
• 2 Tbsp mayonnaise
• 2 Tbsp corn starch or 3 Tbs flour

Preheat oven to 350°F (175°C).

Peel the zucchinis and potato and cut into large chunks. Place in a large pot and cover with water. Bring to a boil. Cook over medium heat for 40 minutes, or until the vegetable chunks are soft.

Drain and mash the vegetables, then drain slightly again. Add the remaining ingredients and mix well. Pour the mixture into a lined 8-inch (20-cm) square pan and bake until firm in the center, about 45 minutes. The top of the kugel should be browned when it’s done. Serve hot.

Pre-salt the zucchini in the kugel recipe here before you cook it to release all the moisture, which will result in a much less soggy kugel!

(Originally featured in Family Table, Issue 713)