Leek and Zucchini Noodle Kugel |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From Vegetarian Times sometime in the 90s. A savory, not sweet kugel for those like me who prefer cinnamon and raisins in dessert, not dinner. When I first found this recipe, I grated the zucchini with a hand grater. Slicing and grating attachments on the food processor cut prep time to just a few minutes. Ingredients:
1/2 lb medium width egg noodles |
2 tablespoons margarine or 2 tablespoons butter |
3 medium leeks (white and pale green parts) |
2 medium zucchini, grated |
1 lb part skim ricotta cheese |
1 cup grated white cheese (monterey jack, muenster, etc) |
1/2 teaspoon dried marjoram (i use more, close to 1 tsp) |
salt and pepper |
Directions:
1. Preheat oven to 350.
2. Cook noodles.
3. Heat margarine in a large skillet. Saute leeks, covered, stirring occasionally until limp. Add zucchini and continue to saute until slightly limp.
4. Combine drained noodles and vegetable mixture with remaining ingredients in a large bowl.
5. Transfer to a 9x13 casserole dish. Bake 45-50 minutes until the top begins to brown.
6. Let stand 10 minutes and cut into squares.
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