I got this recipe from my good friend, neighbor, and shadchan (matchmaker) extraordinaire, Naomi Cohen. She is one of the best cooks I know, and she truly makes some of the best kugels I’ve ever had. I knew I wanted to include one of her recipes in this book, and this one is the winner!
Ingredients
Servings 7
- cooking spray
- 2 tablespoons cornflake crumbs plus 1/3 cup for the top
- 2 tablespoons olive oil
- 1 onion chopped
- 1 8-oz package white mushrooms, sliced (You can also use 1 (8-oz) can of sliced mushrooms, drained, following the same method.)
- 1½ teaspoons sea salt divided
- 3 zucchini shredded and moisture squeezed out
- 2 tablespoons flour
- 3 eggs lightly beaten
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Nutritional Facts
Nutrition Facts
Naomi's Zucchini Kugel
Amount per Serving
Calories
168
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
5
g
Cholesterol
74
mg
25
%
Sodium
616
mg
27
%
Potassium
386
mg
11
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
5
g
10
%
Vitamin A
351
IU
7
%
Vitamin C
18
mg
22
%
Calcium
31
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan with cooking spray; sprinkle with 2 tablespoons of cornflake crumbs to cover.
- In a frying pan, heat oil over medium heat. Add onion; sauté until soft, 3-4 minutes. Add mushrooms and ¼ teaspoon salt; sauté until soft, about 3 minutes. Transfer to a mixing bowl.
- Add shredded zucchini, flour, eggs, mayonnaise, remaining 1¼ teaspoons salt, garlic powder, and pepper. Pour mixture into pan.
- Sprinkle with 1/3 cup cornflake crumbs. Bake for 55 minutes.
