Zucchini Leek and Matzah Kugel
From chefmeow 15 years ago
- 35 minutes to make
- Serves 12
This is another recipe I obtained from the Crawford Estate in Denton, Texas in 1994. I have not made this, but have it pulled as one to try as it sounds very good to me. Let me know if you try it. Enjoy
Ingredients
- 3 large eggs shopping list
- 3 tablespoons warm water shopping list
- 5 pieces matzah shopping list
- 1 tablespoon olive oil shopping list
- 3 medium leeks white and light green parts only diced shopping list
- 2 large cloves garlic minced shopping list
- 8 large zucchinis peeled and coarsely grated shopping list
- 6 scallions trimmed and chopped shopping list
- 2-1/2 teaspoons kosher salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
How to make it
- Preheat oven to 350 then lightly oil jelly roll pan.
- In a large bowl whisk together eggs and water then break matzah into 1” pieces.
- Add to eggs and toss to coat then let stand 15 minutes stirring occasionally.
- Meanwhile in a skillet heat oil over medium heat then add leeks and cook 2 minutes.
- Stir in garlic then add zucchini and cook 4 minutes more.
- Remove from heat and stir in scallions, salt and pepper.
- Add vegetable mixture to soaked matzah and mix well.
- Spoon mixture into prepared baking dish and bake 35 minutes.
- Remove from oven and let cool 5 minutes then serve warm.
The Rating
Reviewed by 7 people-
This will look very elegant, a unique recipe!
juels
in Clayton loved it
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sounds wonderful cat ....five
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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I love a good savory kugel anytime. Thanks for taking the time to post this recipe!
annieamie
in Los Angeles loved it
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