Zucchini Carrot Noodle Kugel

Zucchini Carrot Noodle Kugel

My dear friend Mariana was in town from her home in Puerto Rico and all she wanted from me was kugel. She had been away from New York for such a long time that this was to be her first visit to my beloved kitchen; how could I possibly deny her special request?  There were a lot of summer vegetables in my fridge so I chose to create a savory, seasonal kugel with zucchini squash and carrots. It came out delicious and proved to be a lot less time consuming than one might assume thanks to my large food processor’s shredding attachment- so speedy and enjoyable compared to using a handheld grater. This kugel tasted excellent and looked beautiful, but you may want to resist the urge to dig-in immediately because it totally tastes best reheated on the second day!

Zucchini Carrot Noodle Kugel
Serves: 6-8
  • 1 pound wide egg noodles
  • 5 to 7 tablespoons vegetable oil
  • 3 smallish zucchini, grated
  • 1 yellow onion, grated
  • 2 large carrots, grated
  • 2 cloves garlic, grated
  • 2 tbs + parsley, chopped
  • ½ tbs salt
  • 1 tsp freshly ground pepper to taste
  • 1 tsp+1/2 tsp paprika
  • 5 large eggs
  • ½ cup mayonnaise
  • ½ cup cream cheese (use a good quality, fresh one)
  • 1 tsp sugar
  • ½ tsp nutmeg
  • 2 cups crushed cornflakes, crushed and tossed with 1 tbs olive oil
  1. Preheat oven to 350F. Boil noodles in a large pot until al dente, drain and rinse with cold water.
  2. Meanwhile, saute the vegetables in a large saute pan in 2-4 tbs olive oil over medium heat until onions are translucent, about 10 minutes.
  3. Off the heat and transfer the vegetables into a large mixing bowl along with the noodles, season with salt, pepper, 1 tsp paprika and parsley, and mix well. Make sure your noodle and vegetable mixture is at room temperature before proceeding- you’re about to add egg and you don’t want it to scramble before your kugel gets in the oven.
  4. In a medium mixing bowl, beat the 5 eggs well, then stir-in the mayonnaise, cream cheese, sugar and nutmeg. Incorporate the egg mixture into the bowl with the noodles and vegetables and mix gently until well combined. Pour it all into a well-greased 9×13 high-sided baking dish and evenly sprinkle the cornflakes on top, plus some more paprika, salt and pepper to taste, and finally top it off with 1 tbs olive oil. Bake for 50-55 minutes until firm and golden, and serve warm with a pretty dusting of chopped parsley. Refrigerate for up to a week and reheat.


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