Zucchini Kugel Recipe

Zucchini Noodle Kugel

A wonderful side dish, this parve, zucchini kugel with fine egg noodles, a touch of Worcestershire and mustard with a hint of sweetness from apricot jam, is perfect for end of summer dining!

Zucchini Kugel

With Rosh Hashanah quickly approaching I figured it’s time to try a new noodle kugel recipe.

I know I just posted a zucchini bread but it’s high time I give you a different kugel recipe than “Not My Mom’s Noodle Kugel!”

That is one great recipe and with Rosh Hashanah approaching quickly and so much produce in my garden, this summery, light zucchini noodle kugel make a great side dish at your holiday meal.

This parve kugel recipe could also be prepared with shredded carrots or squash, in my opinion and I think it would be equally tasty.

What is parve?

If you follow Jewish dietary laws and keep kosher, than you would know that mixing dairy foods with meat is prohibited.

Therefore many Jewish recipes use margarine or oil instead of butter so they can be served with both meat and fish.

This kugel recipe is made with olive oil and contains no cheese or butter. Therefore one could serve this kugel with any main course.

Zucchini Noodle Kugel Recipe

What are the different types of kugel?

Kugels are most commonly made with noodles and potatoes.

They can be sweet or savory, served as a side dish or a dessert.

Most kugels are made with wide egg noodles but this one is made with fine noodles, which blend nicely with the zucchini shreds.

Kugels  are believed to have originated in Germany and there are many versions.

I have three potato kugels on This Is How I Cook and one sweet-ish noodle kugel that is made with cottage cheese, sour cream and  cream cheese.

Though kugels are often served as side dishes to the star brisket, they are also superb served with fish or chicken.

Kugels can also easily be the star of the meal when served with several hearty salads on the side or even a cholent.

Believe it or not, a sweet kugel is often served for dessert in many homes. Think of it- not much different than serving rice pudding!

Zucchini Noodle Kugel Pudding Recipe

What to do with leftover kugel?

I have been known to reheat a slice of kugel in the morning and serve it with jam on the side, which makes a kugel one great breakfast.

Serving potato kugel? I often chop leftovers into big chunks, slice up some onion and refry it with oil. Oh my. What a great breakfast that can be served with a fried egg on top and even a slice of grilled corned beef or pastrami.

This zucchini kugel caught my eye because Rosh Hashanah seems so early this year.

I’m not quite ready for full on Fall food, so adding zucchini to a noodle pudding seemed perfect!

And yes. Noodle kugel is often called noodle pudding-just to complicate things I’m sure. 

I’ve never had a noodle pudding that is the consistency of pudding, but kugels were originally steamed, just like a pudding, so that might be where the term pudding originated.

Making a kugel:

Making a kugel is really simple. Begin by combining your eggs, oil, flour and other seasonings in a large bowl. Whisk well.

Stir in the shredded zucchini, cooked noodles and onions and bada bing-bada boom-you have an unbaked kugel. Really how simple is that?

Spoon or pour mixture into the prepared baking dish and then bake until crispy and golden on the edges and top.

I love making kugels as they are such a traditional Jewish dish. If I don’t eat all the leftovers, I often cut the kugel into slices and then freeze. That way when it’s just Manservant and myself, I always have a great side dish.

If you have never tried making a kugel, the time is now. Take your pick from any of mine. They have been tested over many years!

And if you love kugel, spice things up a bit. Adding veggies is one great way. This zucchini kugel was a hit with everyone I served it too!

Zucchini Noodle Kugel

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Zucchini Noodle Kugel Recipe

Zucchini Kugel

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 30 - 60 Minutes
  • Total Time: 80 Minutes
  • Yield: 12 Servings 1x
  • Category: Side Dish
  • Cuisine: Jewish

Description

This take on noodle kugel is a great change from potato or the standard noodle pudding. I love using end of summer zucchini in this!


Ingredients

Scale

3 eggs

3/4 c flour

1/2 c olive oil

2 T peach or apricot preserves

1 T Worcestershire sauce

1 T Dijon mustard

1 t kosher salt

1/2 t freshly ground black pepper

3 medium zucchini, grated on the medium holes of a grater

1 medium yellow onion, grated on the medium holes of a grater

12 oz fine egg noodles, cooked according to package directions- but cook to the lower time on the package


Instructions

Preheat the oven to 375 degrees. Grease an 11 x 14 dish  with olive oil or grease 12 4 ounce ramekins.

In a large bowl whisk eggs, flour, oil, preserves, Worcestershire, mustard, salt and pepper.

Add the zucchini, onion and noodles and mix until noodles are thoroughly coated and combined.

Scrape the mixture into the prepared baking dish. Bake, uncovered for about 1 hour , until crisp and golden. Ramekins should be placed on a  baking sheet and baked about 30 minutes or until crisp and golden.


Notes

I made an 8 x 10 oval kugel and baked that with 4 ramekins. I served the ramekins and popped the baked, cooled oval out of the dish, wrapped it well in foil, and plan on reheating this thawed, rewarmed kugel back in the dish for Rosh Hashanah.

*Thanks Modern Menu and Kim Kushner for this fun recipe.

Keywords: noodle pudding, kugel recipe, noodle kugel recipe,

 

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8 Comments

  • Reply
    mjskitchen
    September 11, 2021 at 4:37 pm

    I have to admit that I’ve never had a kugel before. Shame of me! This looks unbelievably delicous and I love the hint of sweetness with the peach preserves. And those individual servings would certainly make a fancy meal. Love this!

  • Reply
    Chef Mimi
    August 28, 2021 at 12:10 pm

    This is fabulous! Apricot jam? Interesting. But it looks wonderful!

    • Reply
      Abbe
      September 1, 2021 at 12:31 pm

      It is good! And the apricot jam just gives a hint of sweetness, which works well in this savory kugel.

  • Reply
    Healthy World Cuisine
    August 26, 2021 at 6:27 am

    Love this idea! Great way to use up the zucchini but also very satisfying and hearty. I bet leftover are even better the next day.

    • Reply
      Abbe
      September 2, 2021 at 10:22 am

      You are right! it does taste better the next day!

  • Reply
    sherry
    August 25, 2021 at 3:58 am

    this looks so tasty Abbe, and i love your idea for serving leftovers as breakfast. Delish!

    • Reply
      Abbe
      September 2, 2021 at 10:22 am

      Thanks Sherry. I hate food going to waste!

  • Reply
    John / Kitchen Riffs
    August 24, 2021 at 4:31 pm

    This looks yummy. Loads of flavor, and a great way to use all the zucchini I keep buying. Great dish to serve to vegan friends, too. Good stuff — thanks.

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