Please consult the OU's guidelines for checking fruits and vegetables.

Potato, Carrot, and Zucchini Kugel
This recipe is kosher for Passover.
Potato, Carrot, and Zucchini Kugel Eileen Goltz | Pareve
1 hour, 30 minutes 30 minutes
1 hour
8 servings

Carrots, zucchini, and two kinds of onions add color and flavor to this recipe.

  • 5 eggs
  • 3 medium onions (1¼ to 1½ lbs. total), peeled, cut into 1-inch pieces, divided
  • 14 green onions, coarsely chopped, divided
  • 5 (8-oz.) russet potatoes, peeled, cut into 1-inch cubes, divided
  • 2 medium carrots, peeled, cut into 1-inch pieces, divided
  • 1 large zucchini, trimmed, cut into 1-inch pieces, divided
  • ½ cup matzah meal or bread crumbs
  • 2½ teaspoons salt
  • ½ teaspoon freshly-ground black pepper
  • ½ cup (1 stick) melted margarine or vegetable oil, divided

  1. Position rack in top third of oven and preheat to 400°F.
  2. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy.
  3. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl.
  4. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl.
  5. Whisk in matzah meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.
  6. Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish. Place the prepared dish in oven until very hot, about 7 minutes.
  7. Remove the empty dish and pour the kugel batter into the hot dish.
  8. Bake until top is brown and crisp, about 1 hour.

Kashrut Instructions


INFESTATION: Green Onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.


  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, it must be discarded.