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There are 3 different vegetable kugels that I love making for Passover. I usually pick 2 out of the 3 and my family and guests love it! This is one of my side dishes that is requested and is always on the menu. Another favorite thanks to Norene Gilletz!
Check out my other recipes for Apricot and Apple Kugel and the Cauliflower Leek Kugel with Almond Herb Crust! Both are tremendous hits with my family (and friends!) and I have been serving them for years.
So many decisions – what to do…what to do? Why not make them all? You won’t be sorry!
Print This Recipe
Makes: 24-36 squares or 72 mini muffins or 24-36 regular sized muffins
Preheat oven to 375°. Prepare 3 quart rectangular or oval casserole with non-fat cooking spray. You can use mini muffin tin pans too, just make note that the recipe makes about 72 mini sized muffins! Directions below!
Grate zucchini, carrots and sweet potatoes and onions in the food processor and transfer the grated vegetables into a large bowl.
Add the minced garlic, parsley and basil to the bowl and mix well. Beat the eggs and egg whites together in a small bowl and then transfer into the large bowl with the matzo meal, salt and pepper and olive oil. Mix well.
If baking in a casserole pan: bake for 1 hour and 10 minutes, or until golden brown and firm.
If baking in muffin tins: bake for 35 minutes until browned on top. I use mini muffin tins and it yields 72 mini muffins or use regular sized muffin tins and make 24-36.
You can halve the recipe, bake in a smaller casserole dish and reduce the baking time for the casserole to 45-50 minutes or until golden brown and firm.