Leek and Zucchini Noodle Kugel
"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."
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
8
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
- Preheat oven to 350.
- Cook noodles.
- Heat margarine in a large skillet. Saute leeks, covered, stirring occasionally until limp. Add zucchini and continue to saute until slightly limp.
- Combine drained noodles and vegetable mixture with remaining ingredients in a large bowl.
- Transfer to a 9x13 casserole dish. Bake 45-50 minutes until the top begins to brown.
- Let stand 10 minutes and cut into squares.
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RECIPE SUBMITTED BY
I can't cook much but I'm learning. I like to eat. We spend a lot of money eating out. Got married at the end of 2006, so now I get to figure out what to do with all this impressive cookware and servingware. I haven't eaten meat or chicken in 25 years, and my husband is in the dictionary under "carnivore". If I do cook, I get my recipes primarily from South Beach Diet and my grandmother "Momala" who kept impeccable records before she died. I know who she cooked for and what she made most weekends in 1986.
For work I am a Psychotherapist and Energy Healer. I teach Energy Healing in a 4 year college dedicated to this work. Hubby is in finance. We love our 2 cats.