Potato Carrot & Zucchini Kugel

In addition to the matzo, we made a Potato Carrot and Zucchini Kugel for dinner.  The recipe for the kugel has been adapted, mainly because of how many eggs and potatoes were used – still tasted great!  Phil said this was the lightest and airiest kugel he has ever had.  I remember having a noodle kugel once and it was vastly different.  Good, just different.

Potato Carrot and Zucchini Kugel (adapted from Epicurious)


  • 2 onions, peeled and quartered
  • 2 carrots, peeled and roughly chopped
  • 2 small zucchini, roughly chopped
  • 3 tablespoons dried chives
  • 2 large potatoes, peeled and roughly chopped
  • 3 eggs and 1 egg yolk (or just use 4 eggs – the white was used in a dessert)
  • 1/2 cup matzo meal
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil

To Do:

  1. Preheat the oven to 400F.
  2. Put the onions, carrots, chives and eggs in a food processor and whirl around a few times.
  3. Add the zucchini, potatoes, salt and pepper and pulse for a bit – until the mixture comes together and everything is equally chopped.
  4. Pour into a bowl and add the olive oil and matzo meal.  Stir well.
  5. Grease a 8×8″ pan with olive oil and pour the mixture in.
  6. Bake in oven for about an hour or until the top is a golden brown.

2 Comments on “Potato Carrot & Zucchini Kugel”

  1. Diane says:

    Does the zucchini go in with the carrot or with the potato?

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