Featured recipe from Marilu’s table * Passover zucchini kugel
Kugel is traditionally made with potatoes, but this zucchini version is delicious. Give your holiday a twist and try it. (If you don’t celebrate Passover, try it anyway!)
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Passover Zucchini Kugel
from Healthy Holidays
Green * Serves 6
2 pounds organic zucchini
salt
1 Tablespoon olive oil
1 large Spanish onion, finely chopped
1 clove garlic, minced
1 cage-free organic egg plus 4 egg whites
2 Tablespoons chopped fresh organic parsley
2 Tablespoons chopped fresh organic mint leaves (or 1/2 teaspoon dried)
1/2 cup matzo meal
freshly ground black pepper
Preheat the oven to 375F.
Trim the zucchini and cut on the diagonal into 1/4-inch thick slices. In a large pot over high heat, bring 2 quarts of salted water to a boil. Boil the zucchini until tender, about 2 minutes. Drain the zucchini in a colander, rinse under cold water, and drain again. Blot dry with paper towels. Place the zucchini slices in a mixing bowl and set aside.
In a large nonstick skillet over medium heat, heat the oil. Add the onion and garlic and cook until soft but not brown, about 4 minutes. Add the onion mixture to the zucchini in the bowl.
Beat the eggs and egg whites with a fork in a small bowl. Add the herbs and stir. Pour the eggs into the zucchini mixture, and toss gently. Stir in the matzo meal, and season with salt and pepper to taste. Transfer the mixture to a lightly oiled 8×8-inch baking dish. Bake until the kugel is set, and the top is golden brown, about 45 minutes. Cut into squares for serving.
