Confetti Vegetable Kugel (Passover) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A colourful, light, delicious, and healthy recipe from Norene Gilletz's wonderful cookbook, Healthy Helpings . Variations: Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown. Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes. Ingredients:
3 medium zucchini, unpeeled (1 lb.) |
3 carrots, peeled |
2 sweet potatoes (about 1 lb.) or 3 large potatoes, peeled (about 1 lb.) |
2 medium onions |
2 garlic cloves |
1/2 cup fresh parsley leaves |
3 -4 tablespoons chopped fresh basil or 1 teaspoon dried basil |
4 eggs |
4 egg whites or 2 additional eggs |
1/2 cup potato starch or 1/2 cup matzo meal |
1 1/4 teaspoons salt (to taste) |
1/2 teaspoon pepper (to taste) |
2 teaspoons olive oil |
Directions:
1. Preheat oven to 375°F
2. Grate zucchini, carrots and sweet potatoes. (Can be done in the food processor.) Finely mince onions, garlic, parsley and basil. Combine all ingredients in a large mixing bowl and mix well.
3. Spray a 3 quart rectangular or oval casserole with non-stick spray. Add vegetable mixture and spread evenly. Bake at 375°F for 1 hour and 10 minutes, or until golden brown and firm.
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