Cooking instructor, Personal Chef and Cookbook author Kim Kushner shared a few of her dairy specialties with KosherEye. Here is her Zucchini and Noodle Kugel recipe.
This kugel is not your grandmother's! For an updated, modern kugel, I fiddled with the classic recipe to create a sophisticated and more lady-like, if you will, version. It may put purists off, but there's never any left when I make it!
¾ cup flour
½ cup olive oil
2 tablespoons peach or apricot preserves
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 medium zucchini, grated on the medium holes of a grater and drained in a strainer
1 medium yellow onion, grated on the medium holes of a grater
12 ounces fine egg noodles, cooked according to package directions and drained
Preheat the oven to 375°F. Grease an 11 x 14-inch baking dish with oil.
In a large bowl, whisk together the eggs, flour, oil, preserves, Worcestershire, mustard, salt, and pepper. Add the zucchini, onion, and noodles and stir until thoroughly coated and combined.
Scrape the mixture into the prepared baking dish. Bake, uncovered, for about 1 hour, until crisp and golden. (For individual servings, divide the mixture equally among 12 greased 4-ounce ramekins, place on baking sheets, and bake for about 30 minutes, until crisp and golden.)
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