Zucchini Leek And Matzah Kugel |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is another recipe I obtained from the Crawford Estate in Denton, Texas in 1994. I have not made this, but have it pulled as one to try as it sounds very good to me. Let me know if you try it. Enjoy Ingredients:
3 large eggs |
3 tablespoons warm water |
5 pieces matzah |
1 tablespoon olive oil |
3 medium leeks white and light green parts only diced |
2 large cloves garlic minced |
8 large zucchinis peeled and coarsely grated |
6 scallions trimmed and chopped |
2-1/2 teaspoons kosher salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 350 then lightly oil jelly roll pan.
2. In a large bowl whisk together eggs and water then break matzah into 1” pieces.
3. Add to eggs and toss to coat then let stand 15 minutes stirring occasionally.
4. Meanwhile in a skillet heat oil over medium heat then add leeks and cook 2 minutes.
5. Stir in garlic then add zucchini and cook 4 minutes more.
6. Remove from heat and stir in scallions, salt and pepper.
7. Add vegetable mixture to soaked matzah and mix well.
8. Spoon mixture into prepared baking dish and bake 35 minutes.
9. Remove from oven and let cool 5 minutes then serve warm.
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