Ingredients

The following ingredients have 12 Servings
  • 5 medium zucchini
  • olive oil
  • salt and pepper
  • 4 eggs
  • 2 tsp fresh lemon zest
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh mint
  • 1/2 cup matzo meal
  • 1/2 Tbsp salt
  • 2 tsp black pepper

Instruction

  • Using a spiralizer or vegetable peeler, make long noodles out of zucchini.
  • Heat 1-2 Tbsp olive oil in a large saute pan over medium heat. Saute zucchini in batches for 3-4 minutes each until soft and slightly translucent. Add a pinch of salt and pepper with each batch.
  • Place the cooked zucchini in a colander and drain excess liquid. Make sure to squeeze out as much liquid as possible.
  • Preheat oven to 350 degrees.
  • In a 9x13 baking dish, add another 2 Tbsp olive oil to the dish and place in the oven to heat up while you prepare the remaining ingredients.
  • In a large bowl whisk the eggs with mint, basil, salt, pepper and matzo meal. Add zucchini and stir gently until completely mixed.
  • After oil has heated in pan around 5-10 minutes, add zucchini mixture to pan. Using a spatula or the back of a spoon smooth out top.
  • Bake for 45-55 minutes or until edges are crispy and the kugel is set in the middle. You may need to drain off excess oil and liquid and place back into the oven for additional 5-10 minutes.
  • Once kugel has cooked through, remove from oven and allow to cool for at least 20 minutes before cutting. Serve at room temperature or warm.
  • Love Jewish food? Sign up for our weekly Nosher recipe newsletter!