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!
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.
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!
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!
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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!
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
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.
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,