We’ve always cherished Passover for its rich traditions and comforting meals, and our Zucchini Kugel recipe adds a vibrant twist to the classic. This savory baked dish swaps in fresh zucchini for a lighter take on the traditional casserole helping you celebrate the holiday with wholesome flavors.
It’s simple to whip up yet stays true to kosher guidelines making it a go-to side that brings everyone to the table. Whether you’re hosting Seder or just exploring new recipes we’ll guide you through every step.
Ingredients
To craft our Passover Zucchini Kugel, we select high-quality, kosher ingredients that blend fresh flavors with traditional simplicity. Below, we list them in the order they’re used, with prep notes for precision.
- Zucchini: 4 medium (about 2 pounds), grated and squeezed dry to remove excess moisture, providing a crisp, vibrant base that lightens the dish.
- Onion: 1 large, finely chopped, for adding a sweet, aromatic foundation that enhances the overall savoriness.
- Garlic: 3 cloves, minced, to infuse a bold, earthy depth right from the start.
- Eggs: 3 large, beaten, serving as the essential binder to hold our kugel together with a fluffy texture.
- Matzo meal: 1 cup, for that authentic Passover crunch, acting as a gluten-free substitute for flour.
- Olive oil: ¼ cup, for sautéing and greasing the baking dish, ensuring a golden, moist finish.
- Salt: 1 teaspoon, to balance flavors and draw out the natural sweetness of the vegetables.
- Black pepper: ½ teaspoon, freshly ground, for a subtle kick that complements the fresh ingredients.
- Fresh dill: 2 tablespoons, chopped, to add a bright, herbaceous note that evokes the essence of spring celebrations.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 |
| Protein (g) | 6 |
| Carbohydrates (g) | 15 |
| Fat (g) | 12 |
Instructions
Now that we have gathered our fresh ingredients for this Passover Zucchini Kugel, we will walk you through the preparation, mixing, and baking steps to create a flavorful, golden dish that delights your Seder table.
Prepare the Ingredients
Before we begin cooking, let’s prepare our ingredients to ensure everything blends seamlessly for a moist and aromatic kugel. Start by grating 4 medium zucchinis coarsely to yield about 4 cups—this step releases the vegetable’s natural moisture, which adds a light, tender texture to our dish. Next, finely chop 1 large onion and mince 2 garlic cloves to enhance the savory base with their pungent flavors. Beat 3 large eggs in a separate bowl until smooth and frothy, as this helps bind the mixture. Measure out 1 cup of matzo meal for structure and gather 2 tablespoons of olive oil for a subtle richness. Don’t forget to add 1 teaspoon of salt, ½ teaspoon of black pepper, and 2 tablespoons of chopped fresh dill for a burst of herby freshness that elevates the overall taste.
Mix the Batter
With our ingredients prepped, we now combine them into a cohesive batter that promises a hearty, flavorful result. In a large mixing bowl, add the grated zucchini, chopped onion, and minced garlic, then stir in the beaten eggs, matzo meal, olive oil, salt, black pepper, and fresh dill. Use a spoon or whisk to mix thoroughly until the batter reaches a uniform, slightly thick consistency—imagine the vibrant green flecks of zucchini and dill weaving through the mixture, releasing an enticing aroma that hints at the kugel’s fresh, wholesome appeal. This step is crucial for even distribution, ensuring every bite is packed with balanced flavors and a satisfying texture.
Bake the Kugel
Finally, we transfer our batter to the oven for baking, transforming it into a crispy-edged, soft-centered delight. Preheat your oven to 375°F and grease a 9×13-inch baking dish with a bit of olive oil to prevent sticking. Pour the batter evenly into the dish, smoothing the top with a spatula for an even bake. Place it in the oven and bake for 45 to 50 minutes, or until the top turns a golden brown and a knife inserted in the center comes out clean—the kugel will fill your kitchen with the irresistible scent of baked zucchini and herbs. Once done, remove from the oven and let it cool slightly before serving to allow the flavors to meld perfectly.
Equipment and Tools
To ensure our Passover Zucchini Kugel comes together smoothly after preparing the ingredients and batter, we rely on essential tools that make grating, mixing, and baking effortless. Selecting the right equipment not only streamlines the process but also helps achieve that golden-brown, aromatic finish we love.
Here’s a detailed list of the key tools we recommend, organized by their role in the recipe:
- Grater: A box grater or food processor grater is crucial for quickly and evenly grating the zucchini, releasing its moisture to create a light, fluffy texture in our kugel.
- Chef’s Knife and Cutting Board: We use a sharp chef’s knife for finely chopping the onion and mincing the garlic, ensuring uniform pieces that blend seamlessly into the batter for enhanced flavor distribution.
- Mixing Bowl: A large, sturdy mixing bowl allows us to combine the grated zucchini, chopped vegetables, eggs, and matzo meal thoroughly, promoting even mixing without spills.
- Measuring Cups and Spoons: Accurate measuring cups and spoons are vital for precise quantities of ingredients like olive oil, salt, and black pepper, guaranteeing the kugel’s balanced taste and texture.
- Whisk or Wooden Spoon: A whisk works best for beating the eggs and stirring the batter, helping incorporate air for a lighter result, while a wooden spoon offers gentle mixing to avoid overworking the mixture.
- Baking Dish: We opt for a 9×13-inch glass or ceramic baking dish to hold the batter evenly, allowing for that perfect golden crust during baking at 375°F.
- Oven: A standard preheated oven is indispensable for baking the kugel to aromatic perfection in 45 to 50 minutes—ensure yours has accurate temperature controls for consistent results.
| Tool | Primary Function | Why It’s Important for Our Recipe |
|---|---|---|
| Grater | Grating zucchini | Ensures even texture and moisture release |
| Chef’s Knife | Chopping onions and garlic | Promotes uniform flavor integration |
| Mixing Bowl | Combining ingredients | Facilitates thorough, mess-free mixing |
| Measuring Cups/Spoons | Measuring ingredients accurately | Maintains precise ratios for taste |
| Whisk or Spoon | Stirring and beating | Achieves light, airy batter consistency |
| Baking Dish | Holding and baking the batter | Supports even cooking and browning |
| Oven | Baking the kugel | Delivers the ideal temperature for aroma |
Make-Ahead Instructions
As we prepare for Passover, making our Zucchini Kugel ahead of time can simplify your Seder hosting and ensure fresh, flavorful results every time. This approach allows the ingredients to meld, enhancing the dish’s moist texture and aromatic herbs without compromising on kosher standards.
Preparing the Mixture in Advance
Follow these steps to get ahead:
- Complete the preparation up to baking: After mixing the grated zucchini, chopped onion, minced garlic, beaten eggs, matzo meal, olive oil, salt, black pepper, and fresh dill into a cohesive batter as outlined in our earlier steps, transfer the mixture to your greased baking dish.
- Cover and refrigerate: Use plastic wrap or an airtight lid to cover the baking dish tightly. Refrigerate the unbaked kugel for up to 24 hours. This step lets the flavors intensify, making the kugel even more delightful when baked.
- Freezing for longer storage: If you need to plan further ahead, place the covered baking dish in the freezer. Freeze the unbaked mixture for up to 3 months to preserve its wholesome, vegetable-forward profile.
Thawing and Baking Instructions
When you’re ready to serve:
- Thaw if frozen: Transfer the frozen kugel from the freezer to the refrigerator and let it thaw overnight. This ensures even baking and maintains the dish’s golden-brown perfection.
- Bake from refrigerated or thawed state: Preheat your oven to 375°F as before. Remove the cover from the baking dish and bake the kugel directly. If refrigerated, add 5–10 minutes to the original baking time of 45–50 minutes. For thawed frozen kugel, stick to the standard 45–50 minutes until it’s golden and aromatic.
Storage Guidelines
To help you manage make-ahead efforts effectively, here’s a quick reference for storage times and tips:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 24 hours | Keep covered to prevent drying; ideal for same-day Seder prep. |
| Freezing | Up to 3 months | Use freezer-safe dishes; label with date for easy tracking. |
By following these make-ahead strategies, we ensure your Passover Zucchini Kugel remains a highlight of your meal, offering convenience without sacrificing taste or tradition.
Conclusion
We’ve loved sharing this fresh take on Passover Zucchini Kugel, blending tradition with wholesome flavors. It’s a simple way to elevate your Seder without straying from kosher roots.
As we celebrate together, let’s make this recipe a new favorite in our holiday gatherings—it’s sure to impress family and friends. Enjoy the lighter side of the feast!
Frequently Asked Questions
What is Passover and why is it significant?
Passover is a major Jewish holiday commemorating the Exodus from Egypt, symbolizing freedom and renewal. It’s observed with Seder meals featuring symbolic foods, fostering family traditions and reflection on history and faith.
What is Zucchini Kugel?
Zucchini Kugel is a modern twist on a traditional Jewish dish, made with grated zucchini, onions, garlic, eggs, and matzo meal. It’s a lighter, wholesome side for Passover, offering moist texture and fresh flavors while staying kosher.
How do I make Zucchini Kugel for Passover?
Grate zucchini, chop onion and garlic, then mix with beaten eggs, matzo meal, olive oil, salt, pepper, and dill. Combine into a batter, pour into a greased baking dish, and bake at 375°F for 45-50 minutes until golden brown. Let it cool slightly before serving.
What ingredients are needed for Zucchini Kugel?
Key ingredients include grated zucchini, chopped onion, minced garlic, beaten eggs, matzo meal, olive oil, salt, black pepper, and fresh dill. Each enhances flavor and texture, ensuring a nutritious, kosher dish with balanced moisture and aroma.
Is Zucchini Kugel kosher for Passover?
Yes, Zucchini Kugel is kosher when made with Passover-approved ingredients like matzo meal and fresh produce. Avoid leavened items and use certified kosher products to maintain dietary guidelines during the holiday.
What tools do I need to prepare Zucchini Kugel?
You’ll need a grater for zucchini, a chef’s knife for chopping, a mixing bowl, measuring cups and spoons, a whisk or wooden spoon, and a baking dish. These ensure even preparation and perfect baking for a successful dish.
Can I make Zucchini Kugel ahead of time?
Yes, prepare the mixture and refrigerate unbaked for up to 24 hours or freeze for up to 3 months. This simplifies Seder hosting. Thaw if frozen, then bake at 375°F, adding 5-10 minutes if refrigerated for optimal results.
How should I store Zucchini Kugel?
Store cooled kugel in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F until warm. This preserves flavor and texture for later enjoyment during Passover.
What are the nutritional facts for Zucchini Kugel?
Each serving has about 180 calories, 6 grams of protein, 15 grams of carbohydrates, and 12 grams of fat. It’s a lighter option that adds veggies to your meal, supporting a balanced Passover diet.
How long does it take to bake Zucchini Kugel?
Bake at 375°F for 45-50 minutes until golden brown and aromatic. Check for doneness with a knife; it should come out clean. Cooling for a few minutes enhances flavors before serving.