a different kind of kugel

a very simple kugel (koo-gull) recipe using either store-bought or homemade bisquick mix, this has lots of flavour and is a bit different from the regular ones made from either potatoes or egg noodles. it is extremely light in comparison to other (heavy) kugels, being crispy on the outside and soft on the inside. kids seem to like it a lot, too, in spite of the "objectionable" presence of zucchini (eww, what's the icky green stuff?).

try it, you'll like it.


zucchini-carrot kugel

a few vegetables and some bisquick result in a tasty kugel that goes nicely with the standard brisket or chicken dish. it's also good just on its own :) while it contains no dairy products, you can add shredded cheddar or mozzarella. for another variation, you can add chopped small bits of other vegetables like broccoli.

ingredients:

3 c grated & drained zucchini* (skin on)
1/2 c very finely minced carrot
½ c onions, finely chopped
2 cloves garlic, minced
2 to 4 tbsp parsley, finely chopped (opt)

1 c bisquick or pancake mix -- (i add 1 1/3 c)

½ - 3/4 tsp salt
pepper, to taste
½ tsp dried oregano
½ tsp dried basil

½ c vegetable oil (not olive) -- i use less, 1/3 c only
4 eggs (can also use 2 eggs + 2 whites)

*make sure to drain the zucchini as there is a lot of water in it. i usually salt it, let it sit and then rinse and squeeze dry.

method:

preheat oven to 350F. oil a 9" square (pyrex) pan.

beat eggs in a large bowl and add the other ingredients (or any way you want, it doesn't matter as long as it's well mixed).

pour the contents into pan and bake 40 - 60 minutes (until a nice brown crust forms). i usually turn up the oven to 400F during the last 10 minutes.

remove and let sit to cool. i prefer serving this slightly warm as it firms up more as it cools.


to serve cut in squares or diamonds. can also be made in ramequins for individual portions. if making in ramequins, change your cooking times.

can be made in advance and frozen: thaw only slightly and reheat at 350 F uncovered.

enjoy!