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Potato Carrot And Zucchini Kugel
This recipe is kosher for Passover.
Potato Carrot And Zucchini Kugel Eileen Goetz | Pareve

Serves 8

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


5 eggs
3 medium onions (1 1/4 to 1 1/2 pounds total), peeled, cut into 1-inch pieces, divided
14 green onions, coarsely chopped, divided
5 8-ounce 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
1/2 cup matzo meal or bread crumbs
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) melted margarine or vegetable oil, divided


Position rack in top third of oven and preheat to 400. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. 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. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine. 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. Remove the empty dish and pour the kugel batter into the hot dish. Bake until top is brown and crisp, about 1 hour. Serves 8.