Vegetable Kugel
2 zucchini squash grated on a coarse grater
2 carrots, grated on a coarse grater
2 potatoes, peeled and grated on a coarse grater
1 onion, grated
3 eggs whipped
3 garlic cloves, finely chopped
a pinch of sugar
1 tbsp chopped parsley
2-3 pinches of dried basil
2-3 tbsp matzo flour
7 tbsp olive oil
salt and black pepper
Preheat the oven to 180 gr C. Put zucchini, carrots, potatoes, onions, eggs, garlic, sugar, parsley, basil, salt and pepper in a bowl. Add flour and mix in a thick dough. Pour half the oil into the oven mold, put the dough in and pour over the remaining oil. Bake for 40-60 minutes until the vegetables are soft and with a crispy crust on top. Serve hot.
2 zucchini squash grated on a coarse grater
2 carrots, grated on a coarse grater
2 potatoes, peeled and grated on a coarse grater
1 onion, grated
3 eggs whipped
3 garlic cloves, finely chopped
a pinch of sugar
1 tbsp chopped parsley
2-3 pinches of dried basil
2-3 tbsp matzo flour
7 tbsp olive oil
salt and black pepper
Preheat the oven to 180 gr C. Put zucchini, carrots, potatoes, onions, eggs, garlic, sugar, parsley, basil, salt and pepper in a bowl. Add flour and mix in a thick dough. Pour half the oil into the oven mold, put the dough in and pour over the remaining oil. Bake for 40-60 minutes until the vegetables are soft and with a crispy crust on top. Serve hot.
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