Zucchini Kishka Kugel

For pesach side dishes are always a challenge. People are always asking me what I serve as sides. One of the most popular side dishes is this kugel.  I am always looking for new kugels to make for pesach.    My cousin, who cannot eat wheat, loves the idea of using potato starch and also makes it all year. It is also a pretty recipe as it has two different color layers when you serve it in a clear pyrex dish.

Zucchini kishka kugel:

Kishka layer:
1 carrot
1 potato
1 stalk celery
1 small onion
1/3 Cup oil
5 Tablespoon potato starch
½ tsp. salt
1 ½ tsp. paprika

Peel all vegetables and then grate them.

Mix in the rest of the ingredients with the grated vegetables.

Pour into 8×8 inch square pan.

Bake 350 for 25 min.

Zucchini layer:

1 onion
2 medium zucchini – do not peel
2 eggs
¼ Cup potato starch
2 Tablespoon mayonnaise
½ tsp. onion powder
¼ tsp. salt

Grate all vegetables. Add in the rest of the ingredients. Pour over baked kishka layer. Bake additional 45 min at 350.

 

 

 

 

 

 

 

 

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