Debi’S Carrot & Zucchini Kugel

1. 1

   Preheat oven to 375 degrees F, rack in the middle. Lightly oil a 9x13 baking pan with olive oil.

2. 2

   Place the grated zucchini in a colander over the sink. Sprinkle with 1/2 teaspoon salt and let stand for 15 minutes. Squeeze out all excess moisture; set aside.

3. 3

   Heat olive oil in a large skillet over medium-high heat until just shiny. Add onion and remaining 1/2 teaspoon salt and saute until onion becomes very soft and begins to caramelize, 8-10 minutes. Add the garlic and continue to saute for an additional 2 minutes. Remove from heat.

4. 4

   In a large bowl mix together zucchini, sauteed onion, and carrot. Add the matzah crumb, tofu and black pepper, and using your hands (to REALLY get in there) thoroughly combine.

5. 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!

* Per serving · 4 servings · Values may vary.

No additional tips available.