Zucchini Kishke Kugel

By michaelmeiner

Ingredients

• KISHKE LAYER
• 2 large carrots
• 1 large potato
• 1 onion
• 1 stalk celery -- optional
• 1/2 cup oil
• 1 Tablespoon paprika
• 1 teaspoon salt
• dashes pepper
• 3/4 cup matzah meal
• 1/3 cup potato starch
• ZUCCHINI LAYER
• 2 pounds zucchini -- unpeeled, cut into chunks
• 2 Tablespoons mayonnaise
• 3 eggs
• 1 Tablespoon onion soup mix
• Salt and pepper

Details

Servings 1

Preparation

Step 1

Preheat oven to 350.

Kishke layer: Process carrots, potato, onion and celery in the food processor fitted with the S-blade. Transfer to a large bowl. Add oil, paprika, salt, pepper, matzah meal and potato starch.

Pour mixture into two loaf pans or two 8" round pans or one 9 x 13 inch pan. Bake for 30 minutes. Remove from oven.

Raise temperature to 375.

Zucchini layer: While kishke layer is baking, place unpeeled zucchini layer into a 6 quart pot with water to cover. Cook until soft but not falling apart. Drain well and mash. Add mayonnaise, eggs and onion soup mix. Add salt and pepper to taste.

Pour over kishke layer and bake at 375 for 45 minutes.