Zucchini Leek And Matzah Kugel Recipes

Steps:

• Preheat the oven to 375º. Trim the zucchini and cut on the diagonal into ¼ inch thick slices. In a large pot over high heat, bring 2 quarts of salted water to a boil. Boil the zucchini until tender, about 2 minutes. Drain the zucchini in a colander, rinse under cold water, and drain again. Blot dry with paper towels. Place the zucchini slices in a mixing bowl; set aside. In a large nonstick skillet over medium heat, heat the oil; add the onion and garlic and cook over medium heat until soft but not brown, about 4 minutes. Add the onion mixture to the zucchini. Stir the eggs, egg whites, and herbs in the zucchini mixture. Stir in the matzo meal and slat and pepper to taste. Transfer the mixture to an 8x8 inch baking dish, lightly greased with cooking spray. Bake until the kugel is set and the top is golden brown, about 45 minutes. Cut into squares for serving.

Steps:

• 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.

Steps:

• preheat oven to 350 lightly oil a 11x7 inch baking dish in a large bowl, whisk together eggs and water break matzah into 21 inch pieces add to eggs and toss to coat let stand 15 minutes, stirring occasionally meanwhile in a 12 inch skillet heat oil over medium heat add leeks and cook stirring for 2 minutes stir in garlic add zucchini and cook for 4 minutes more remove from heat stir in scallions, salt and pepper add vegetable mix into prepared bakiing dish bake for 35 minutes until top is firm to the touch remove from oven cool 5 minutes serve warm