Tuesday, November 10, 2009

Delicious Shomron Zucchini Kugel

Recently, I went to my husband's family in the Shomron and enjoyed a beautiful Shabbos by them.
They made a major effort to accommodate me, and make me feel welcome.

My husband's aunt made delicious and delectable food, so much so that about two weeks afterwards, I found myself, although not pregnant, craving her zucchini kugel.

So, I called Aunt Shaindel up, and got her delicious recipe for zucchini kugel. She remarked to me on the phone that my husband must have put me up to this, because he loved her zucchini kugel for ages. I responded that surprisingly, it was me who wanted it, but if Mr. NMF likes it too, that's an added bonus.

Forgive me if there are some odd amounts in the recipe- Aunt Shaindel doesn't measure anything, so I developed the proportions on my own. Just keep playing with it until it tastes delicious!

Aunt Shaindel's Zucchini Kugel

4-6 large zucchini, cut into slices
2-3 onions, depending on taste, cut into slices
2 cloves of garlic, crushed, or a teaspoon garlic powder
1/2 a cup of oil
1 stick margarine
2-3 eggs
1- 1 1/2 cups bread crumbs
1-2 Tbsp. curry powder (or more, if you like curry!)
Salt and Pepper to taste

Place the cut up zucchini, onion, and garlic into a bowl with water, and boil until soft and mushy. Strain out the liquid, and place into bowl. Add to the bowl the oil and margarine while the mixture is still hot from the boiling process. Then add the eggs, bread crumbs, curry powder, and spices. Mix up, gently (you don't want something mushy, but you should get a loose mixture) and pour into pan. Bake at 350 degrees Fahrenheit, or 160 degrees Celsius, for at least 20 minutes until the tops turns a golden brown.



itsagift said...

Sounds yum!
Don't you sometimes wish you can just email food to other people?? LOL...

nmf #7 said...

Itsagift- All the time! Then I'd send you some- I've got some in the freezer. (I don't know if it freezes well, this is the first time I've tried it. But we'll find out this Shabbos.)

Staying Afloat said...

Thank you- I'll iy"H try this. Zucchini is very important in my cuisine, ever since I was nursing E. and it was the only green vegetable I could eat without producing a scream-fest.

Plus the baby loves it. Guess we'll see if she likes curry.

nmf #7 said...

Staying Afloat- My little one will eat it sometimes, and sometimes not. I always worry that she doesn't like the curry (which is what gives it it's great taste, so I can't skip it)- but when she does eat it, she eats it well. So...I guess it's not as strong as pepper for little ones.

Anonymous said...

One stick margarine?! [faints]

nmf #7 said...

B4S- Too much margarine for you? Most cakes/kugels use that much, sorry to tell you. That equals to 1/2 a cup.

And you could try less if you want. Aunt Shaindel doesn't really measure any of this, so I make it up as I go along.

Anonymous said...

Not our kugels. Our household is zero margarine, excepting some cookies.

nmf #7 said...

B4S- Interesting. Never knew that.
So, substitute! Try a cup of oil instead!

Anonymous said...

Wow! Just came across this recipe, and made it for Shabbos. DELICIOUS!! I used some breadcrumbs, and the rest flour, and added a teaspoon of baking powder. It was so delicious. Good thing I made two, otherwise there might not be any left for Shabbos.

Thanks for sharing!

Mordecai Altose said...

I have made this at least a dozen times over the past year. I use half carrots, and since I don't usually have bread crumbs around, I crunch up corn flakes instead. Some whole corn flakes on top work out great as well!