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.

Enjoy!