Cheesy Potato and Zucchini Kugel made with potatoes, zucchini, rosemary and Colby Jack cheese is my version of a common side dish served during the Jewish holidays.
Hanukkah is coming up soon and as I was looking for recipes to share in my weekly newsletter, I came across a post I wrote five years ago for Rosh Hashanah menu ideas.
The problem with that post is that it also had several recipes in one; which makes it hard to find the specific recipe you may be looking for. Unfortunately, I did that a lot in the beginning of blogging and have slowly been correcting them by creating a new post for each specific recipe.
This recipe for Cheesy Potato and Zucchini Kugel just happens to be one of those lost, forgotten recipes and it’s a shame because though I don’t practice the Jewish religion, this recipe was delicious and worth making again.
Kugel is a baked pudding or casserole, commonly made from egg noodles or potato. It is a traditional Ashkenazi Jewish dish served during the holidays.
How do you make Kugel?
To make this recipe you’ll need potatoes, onion, zucchini, eggs, flour, oil, garlic powder, fresh rosemary (I don’t like the dried stuff), and shredded Colby Jack cheese.
Start by grating the potatoes, zucchini, and onion using your food processor or hand grater; then place the mixture in a cheesecloth or clean dish towel to wring out the excess moisture. Next, place the mixture in a bowl.
In a separate bowl, whisk the eggs then add the flour, oil, garlic powder, rosemary, and cheese. Mix well and season with salt and pepper. Next, add the egg mixture to the potato mixture and mix well.
Spray a 9″x9″ oven safe baking dish with cooking spray and pour in the potato mixture. Bake at 350 degrees F for 50-60 minutes or until the inside is set (you can stick the tip of a knife in it to see if it’s still wet).
This recipe for Cheesy Potato and Zucchini Kugel serves 8 and like I mentioned earlier, it’s delicious. Now that I found this recipe again, I think I’ll make it to serve with dinner one night this week. ~Enjoy!
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Ingredients
- 8 peeled russet potatoes
- 1/2 vidalia onion
- 1 medium zucchini
- 4 large eggs
- 2 tablespoons all purpose flour
- 2 tablespoons canola oil
- 1/2 teaspoon garlic powder
- 1 teaspoon chopped fresh rosemary
- 1/2 cup grated colby jack cheese
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- cooking spray
Instructions
- Preheat oven to 350 degrees F.
- Grate the potatoes, zucchini and onion using your food processor or hand grater. Place the mixture in a cheesecloth or clean dish towel and wring out the excess moisture; then place in a bowl.
- In a separate bowl, whisk the eggs then add the flour, oil, garlic powder, rosemary, cheese, salt and pepper and mix well.
- Add egg mixture to the potatoes and mix well.
- Spray a 9"x9" oven safe baking dish with cooking spray and pour in the potato mixture.
- Bake for 50-60 minutes until the inside is set (you can stick the tip of a knife in it to see if it's still wet).
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