Zucchini kugel is a delicious twist on a classic Jewish dish that brings together simple ingredients with comforting flavors. This casserole-style recipe highlights the fresh, tender zucchini we love during summer and transforms it into a savory, cheesy delight that’s perfect for any meal.
We enjoy how zucchini kugel balances the mild sweetness of the vegetable with a crispy golden crust and a creamy interior. It’s an easy-to-make dish that works well as a side or even a main course when paired with a fresh salad. Whether you’re new to kugel or looking to add a fresh vegetable to your rotation, this recipe is sure to become a family favorite.
Ingredients
To create the perfect Zucchini Kugel, we rely on fresh, simple ingredients that deliver rich flavor and texture. Below, we outline the key components we use, along with optional additions and essential seasonings to elevate this dish.
Main Ingredients
These ingredients form the foundation of our zucchini kugel, providing a balance of creaminess and crispness.
- 4 medium zucchinis, grated and squeezed dry
- 1 large onion, finely chopped
- 3 large eggs, beaten
- 1 cup matzo meal or breadcrumbs
- 1 cup cottage cheese or ricotta cheese, drained
- 1/2 cup sour cream
- 1/4 cup vegetable oil or melted butter
- Salt, to taste
Optional Ingredients
To customize our kugel and introduce additional textures or flavors, we can include these optional ingredients:
- 1/2 cup shredded sharp cheddar or mozzarella cheese
- 1/4 cup fresh parsley or dill, chopped
- 2 cloves garlic, minced
- 1/4 cup finely chopped scallions
- 1/2 cup grated carrots for sweetness
Spices and Seasonings
Seasoning is crucial to bring out the best in our zucchini kugel. We use:
| Spice | Amount | Purpose |
|---|---|---|
| Black pepper | 1 teaspoon | Adds mild heat and depth |
| Ground nutmeg | 1/4 teaspoon | Enhances creamy flavors |
| Paprika | 1/2 teaspoon | Adds subtle earthiness |
Optional seasoning tip: We sometimes add a pinch of cayenne for a mild kick.
By combining these fresh ingredients with the right spices, our zucchini kugel achieves its signature creamy interior and crispy golden crust — a dish that truly celebrates zucchini’s mild sweetness.
Equipment Needed
To achieve the perfect Zucchini Kugel, having the right equipment on hand is essential. This ensures a smooth cooking process and enhances the final texture and flavor of our dish.
- Mixing Bowls: Use medium to large bowls for combining grated zucchini, chopped onions, and other ingredients. A set of sturdy mixing bowls will help us mix thoroughly and evenly.
- Box Grater or Food Processor: For shredding the fresh zucchini and optional carrots, a sharp box grater or a food processor with a shredding attachment is ideal. This helps maintain consistent texture crucial for the creamy interior.
- Measuring Cups and Spoons: Accuracy in measuring matzo meal, spices, and dairy ensures balanced flavor and correct moisture content. Use standard measuring tools for reliability.
- Whisk and Wooden Spoon: A whisk is helpful for beating the eggs and blending sour cream with cottage or ricotta cheese. Use a wooden spoon for folding in dry ingredients without over-mixing.
- 10×10-inch or 9×13-inch Baking Dish: A casserole or baking dish is essential to form the kugel. Choose a size based on your desired depth and yield. Nonstick or well-greased glass or ceramic dishes work best for easy serving.
- Aluminum Foil or Lid: Covering the kugel during the initial baking stages helps cook it evenly and prevents drying out.
- Cooling Rack: After baking, place the kugel on a cooling rack to retain the crispy crust while letting steam escape from the interior.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine and mix ingredients thoroughly |
| Box Grater or Food Processor | Shred zucchini and carrots uniformly |
| Measuring Cups & Spoons | Measure ingredients accurately |
| Whisk | Beat eggs and blend wet ingredients |
| Wooden Spoon | Fold in dry ingredients gently |
| Baking Dish (10×10 or 9×13) | Bake the kugel to achieve the perfect texture |
| Aluminum Foil or Lid | Cover during baking to retain moisture |
| Cooling Rack | Maintain crispy crust after baking |
By assembling this equipment beforehand, we streamline the entire Zucchini Kugel preparation. Each tool supports a step toward that ideal combination of a creamy interior with a golden, crispy exterior. Let’s make sure everything is ready to create a delicious, comforting dish that will become a staple in our recipe repertoire.
Prep Work
Before we start mixing the ingredients for our Zucchini Kugel, we focus on some essential prep steps. These early tasks set the foundation for a perfectly textured kugel with a balanced flavor.
Preparing the Zucchini
First, we select fresh zucchini that are firm and medium-sized, typically around 6 to 8 inches long. We wash them thoroughly under cold running water to remove dirt and impurities. Next, we trim off the ends using a sharp knife. If the zucchini’s skin is thick or the seeds are overly large, we peel and scoop out the seeds to avoid excess moisture and bitterness. This ensures the sweetness of zucchini shines through in the kugel.
Grating and Draining
Using a box grater or food processor, we grate the zucchini into fine shreds. This step is crucial because the texture of the kugel depends on how finely the zucchini is shredded. Once shredded, we transfer the zucchini to a large bowl and sprinkle lightly with salt to help draw out moisture.
After letting it sit for 10 to 15 minutes, we use a clean kitchen towel or cheesecloth to squeeze out excess liquid thoroughly. This prevents our kugel from becoming soggy and helps achieve that coveted crispy crust. Here’s a quick overview of this step:
| Step | Detail | Purpose |
|---|---|---|
| Grate zucchini | Fine shreds | Even texture |
| Salt the shreds | Light sprinkle (about ½ tsp) | Draw out excess water |
| Rest time | 10-15 minutes | Moisture extraction |
| Drain and squeeze | Use towel or cheesecloth | Remove liquid to avoid sogginess |
Preparing Other Ingredients
While the zucchini drains, we prepare the rest of our ingredients for smooth assembly. We finely chop onions for a mild sweetness and aromatic base. In a separate bowl, we beat the eggs until smooth, then mix in sour cream, cottage cheese, or ricotta cheese for a creamy base that binds the kugel. Next, we measure matzo meal or breadcrumbs, which help absorb moisture and provide structure. Finally, we gather our spices such as black pepper, nutmeg, and paprika, and any optional extras like garlic, fresh herbs, or shredded cheese.
This multitasking ensures that when the zucchini is ready, our mixture comes together quickly without losing freshness or moisture balance.
Instructions
Follow these step-by-step instructions to create a perfectly creamy and crispy Zucchini Kugel. Each stage builds the layers of flavor and texture that make this dish unforgettable.
Mixing the Kugel Batter
- Combine the grated zucchini with the finely chopped onions in a large mixing bowl. Use a clean kitchen towel or cheesecloth to squeeze out excess moisture from the zucchini before adding.
- In a separate bowl, whisk the eggs until smooth and slightly frothy.
- Add the cottage or ricotta cheese, sour cream, and melted butter or vegetable oil to the eggs. Whisk again to incorporate evenly.
- Gradually add the egg mixture to the zucchini and onions. Mix gently using a wooden spoon or spatula until well combined.
- Stir in the matzo meal or breadcrumbs slowly, folding into the batter. This absorbs moisture and adds structure.
- If using optional ingredients like shredded cheese, fresh herbs, or grated carrots, fold them in now.
Seasoning and Adjusting Flavor
- Sprinkle in the essential spices: black pepper, nutmeg, and paprika for depth and warmth.
- Taste a small spoonful of the batter using a clean spoon. Adjust seasoning by adding a pinch of salt, more black pepper, or extra herbs if desired.
- For a little extra zing, consider a light sprinkle of garlic powder or freshly minced scallions.
- Keep in mind the kugel will develop richer flavors as it bakes, so seasoning should be balanced but not overpowering.
Preparing the Baking Dish
- Preheat the oven to 350°F (175°C).
- Grease a suitable baking dish—9×13 inch works well—with butter or non-stick spray.
- For an even crispier crust, lightly dust the greased dish with matzo meal or breadcrumbs, shaking out any excess.
- Pour the kugel batter into the prepared dish and spread evenly with a spatula.
- Cover the dish loosely with aluminum foil to retain moisture during the first half of baking.
- Place the dish on the middle rack of the oven and bake for 45 minutes.
- Remove the foil and bake an additional 15 to 20 minutes until the top is golden brown and crisp.
- Transfer the kugel to a cooling rack—this keeps the crust crisp while the interior sets perfectly.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Initial baking covered | 350°F (175°C) | 45 minutes | Retains moisture |
| Final baking uncovered | 350°F (175°C) | 15-20 minutes | Creates golden crispy crust |
Directions
Follow these steps carefully to bake a delicious zucchini kugel with the perfect balance of creamy interior and crispy crust.
Baking the Zucchini Kugel
- Preheat the oven to 350°F (175°C). This ensures even cooking throughout the kugel.
- Grease the baking dish generously with vegetable oil or melted butter to prevent sticking and promote a golden crust.
- Transfer the prepared kugel batter evenly into the dish, smoothing the top with a spatula for uniform baking.
- Cover the dish loosely with aluminum foil or a lid to retain moisture during the initial baking phase.
- Bake covered for 45 minutes, allowing the kugel to cook through and the flavors to meld.
- Remove the cover and continue baking for an additional 15-20 minutes to develop a beautifully crispy and golden crust.
| Step | Temperature | Time | Purpose |
|---|---|---|---|
| Preheat oven | 350°F | – | Even heat distribution |
| Bake covered | 350°F | 45 minutes | Moisture retention and softening |
| Bake uncovered | 350°F | 15-20 minutes | Crispy golden crust development |
Checking for Doneness
- Insert a toothpick or fork into the center of the kugel. If it comes out clean or with a few moist crumbs, the kugel is done.
- The top should be deep golden brown and have a crispy texture.
- The edges will slightly pull away from the sides of the baking dish, indicating perfect cooking.
“Remember, undercooked kugel will be soggy and lack the signature crispness we aim for.”
Cooling and Serving Suggestions
- Allow the kugel to cool for at least 10-15 minutes on a wire rack. This resting time lets the kugel set, making it easier to slice and enhancing the texture.
- Serve warm or at room temperature for maximum flavor enjoyment.
- Pair our zucchini kugel with a fresh green salad or a tangy yogurt sauce to complement its creamy richness.
- Leftovers can be refrigerated for up to 3 days and reheated in a toaster oven to restore crispiness.
Make-Ahead Tips and Storage
Preparing Zucchini Kugel ahead of time can save us valuable minutes while ensuring flavors deepen beautifully. Here’s how we manage make-ahead preparation and store the kugel for optimal taste and texture.
Make-Ahead Preparation
- Assemble the kugel batter as directed, combining grated zucchini, onions, eggs, cheese, sour cream, matzo meal or breadcrumbs, and seasonings.
- After mixing, transfer the batter to the greased baking dish but do not bake immediately.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Refrigerate the unbaked kugel for up to 24 hours. This resting period allows flavors to meld and can enhance the final dish.
“Make-ahead baking saves time and often improves the flavor”
just make sure we bake it straight from the fridge.
Baking Directly from Refrigerator
- Preheat oven to 350°F (175°C).
- Remove plastic wrap or foil and cover with fresh foil for the first 45 minutes of baking.
- Continue baking uncovered for an additional 15-20 minutes to achieve that perfect crispy golden crust.
Storage Guidelines for Leftovers
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3 days | Store in airtight container; reheat in toaster oven or conventional oven to revive crispiness |
| Freezer | 1 month | Wrap kugel tightly in foil and place in freezer-safe bag; thaw overnight in fridge before reheating |
Reheating Tips
- For best results, reheat leftover zucchini kugel in a toaster oven or conventional oven at 350°F (175°C) for 10-15 minutes.
- Avoid microwaving as it can make the kugel soggy and diminish the crispy texture we love.
By implementing these make-ahead tips and proper storage techniques, we can enjoy our zucchini kugel with full flavor and perfect texture whenever we please.
Conclusion
Zucchini kugel is a versatile dish that brings together fresh ingredients and comforting flavors with ease. Its balance of creamy interior and crispy crust makes it a satisfying addition to any meal. Whether you’re looking to add more veggies to your diet or try a new twist on a classic recipe, this kugel fits the bill perfectly.
With simple prep and straightforward baking steps, it’s a recipe that’s approachable for cooks of all levels. We’re confident this zucchini kugel will become a go-to favorite in your kitchen, ready to impress family and friends alike.
Frequently Asked Questions
What is zucchini kugel?
Zucchini kugel is a savory Jewish casserole made with grated zucchini, eggs, cheese, and breadcrumbs or matzo meal. It features a creamy interior and a crispy golden crust, offering a flavorful and comforting vegetable dish.
What ingredients do I need to make zucchini kugel?
Key ingredients include fresh zucchini, chopped onions, eggs, cottage or ricotta cheese, sour cream, matzo meal or breadcrumbs, oil or melted butter, and spices like black pepper, nutmeg, and paprika. Optional add-ins are shredded cheese, garlic, herbs, scallions, and grated carrots.
How do I prepare zucchini before baking?
Grate the zucchini, sprinkle with salt to draw out moisture, then let it rest for a while. Afterward, squeeze out any excess liquid to avoid sogginess in the kugel.
What equipment is needed for zucchini kugel?
You’ll need mixing bowls, a box grater or food processor, measuring cups and spoons, a whisk, a wooden spoon, a greased baking dish, aluminum foil or a lid, and a cooling rack.
What are the baking instructions for zucchini kugel?
Preheat oven to 350°F (175°C). Cover the kugel with foil for the first 45 minutes; then uncover and bake an additional 15-20 minutes until the top is golden and crispy. Let it cool 10-15 minutes before serving.
Can I make zucchini kugel ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and refrigerate it. Bake directly from the fridge when ready.
How should I store leftover zucchini kugel?
Refrigerate leftovers in an airtight container for up to three days, or freeze for up to one month. Reheat in a toaster oven or oven to maintain crispiness.
Is zucchini kugel suitable as a main dish or side?
Zucchini kugel works well both as a side dish and as a main course when served with a fresh salad or yogurt sauce.
What spices enhance zucchini kugel’s flavor?
Common spices include black pepper, nutmeg, and paprika. These bring warmth and depth while balancing the zucchini’s mild sweetness.
How can I keep zucchini kugel from becoming soggy?
Drain all excess moisture from grated zucchini after salting. Also, covering the kugel with foil while baking helps retain moisture inside while crisping the crust when uncovered.