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Author Notes: One of my mother’s closest and oldest friends, someone I’ve always held as the kindest spirit, Debi, recently sent me the recipe to her carrot & zucchini kugel (pronounced: koo-gel), a vegan and plant-based casserole that quickly became the centerpiece and legend of every single holiday of my childhood; the dish we begged to help make, fought over for seconds, all scraped the last crumb for.
Nutritional Information [per serving= 1/8 casserole]
156 Calories, 24g Carbohydrates, 5.6g Fat, 6.3g Protein, 4.8g Fiber, 8.1g Sugar —Alexandra Dawson
- 7 medium zucchini, coarsely grated
- 1 teaspoon salt
- 5 medium carrots, grated
- 2 tablespoons olive oil
- 2 large yellow onions, minced
- 3 large cloves garlic, minced
- 3 slices whole wheat matzah, pulverized to a fine crumb
- 3/4 cup silken tofu, pulverized to a smooth liquid
- 1/2 teaspoon black pepper
- Preheat oven to 375 degrees F, rack in the middle. Lightly oil a 9×13 baking pan with olive oil.
- Place the grated zucchini in a colander over the sink. Sprinkle with ½ teaspoon salt and let stand for 15 minutes. Squeeze out all excess moisture; set aside.
- Heat olive oil in a large skillet over medium-high heat until just shiny. Add onion and remaining ½ teaspoon salt and sauté until onion becomes very soft and begins to caramelize, 8-10 minutes. Add the garlic and continue to sauté for an additional 2 minutes. Remove from heat.
- In a large bowl mix together zucchini, sautéed onion, and carrot. Add the matzah crumb, tofu and black pepper, and using your hands (to REALLY get in there) thoroughly combine.
- Spread the vegetable mixture into the prepared pan. Bake for 90 minutes, midway through lightly brushing the surface with a bit of olive oil for a crispy, crispy crust. Enjoy!
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe