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,