“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
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 12 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)
  • 12 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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