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Carrot-Zucchini Kugel

Categories: Passover, Vegetarian
Type: Side Dishes

Don't expect any leftovers from this carrot-zucchini kugel recipe. It will quickly become your family's favorite side dish.

Serves: Serves: 6


  • 1 tablespoon vegetable broth
  • 2 1/2 cups shredded zucchini
  • 2 1/2 cups shredded carrots
  • 1 medium potato, peeled and grated
  • 1 1/2 teaspoons onion powder
  • 1 cup egg substitute
  • 2 to 3 tablespoons matzo meal
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 1/4 teaspoon Mrs. Dash seasoning

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  1. Preheat oven to 350F.
  2. Spray 9X13-inch baking dish with cooking spray.
  3. Pour 1 tablespoon vegetable broth into pan; place in oven 3 to 5 minutes to heat.
  4. Combine zucchini, carrots, potato, onion powder, 3/4 cup egg substitute, 2 tablespoons matzo meal, Italian seasoning, pepper and Mrs. Dash seasoning; mix until thick and smooth. If needed, add additional egg substitute and/or matzo meal to reach desired texture.
  5. Pour mixture into baking dish; spray lightly with cooking spray.
  6. Bake 45 to 60 minutes, until golden brown.
  7. Cool to room temperature; kugel can be cut into individual servings, wrapped in freezer wrap and stored in freezer up to 2 months.
  8. To reheat: Microwave on High 1 to 3 minutes, until heated through. Kugel can be served hot or cold; garnish with nonfat sour cream if desired.
  • Zucchini, a member of the summer squash family, is loaded with potassium and only has 15 calories per serving.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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