Make Ahead

Debi’s Carrot & Zucchini Kugel

April 11, 2016
0 Stars
Photo by Alexandra Dawson
  • Serves 8
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 Tallulah

  • 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
In This Recipe
  1. Preheat oven to 375 degrees F, rack in the middle. Lightly oil a 9×13 baking pan with olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

See what other Food52ers are saying.

  • myob
  • maggiesara

2 Reviews

myob May 3, 2016
I'm looking forward to trying this! Can it be made ahead? Frozen? How does it stand up to reheating?
maggiesara May 1, 2016
Not for Passover, but this looks delicious. I have some vegan friends, and I think this goes on the menu, next time they come for dinner!