Carrot and Zucchini Kugel

A very tasty side that everyone in your family will enjoy!

1 Tbsp. olive oil

3 c. grated zucchini

1 Tbsp. butter

1/2 c. finely minced onion

1 clove garlic, minced or pressed

1½ c. grated carrot

3/4 c. fine bread crumbs or panko

2 egg whites

Salt and pepper

Preheat oven to 375. Lightly grease 8” square baking pan.

Put the grated zucchini in a colander and sprinkle with 1/4 tsp. salt. Place over a bowl or sink and allow to drain about 15-20 minutes. Squeeze out as much excess moisture as you can with the back of a spoon, then lay the zucchini in a cloth or paper towel, and squeeze out all the moisture you can again. Set aside.

Saute the onion and garlic in the butter, until softened and aromatic. Cool slightly.

Combine the drained zucchini, sautéed onion and garlic, carrot, and bread crumbs. Whisk eggs and add to the mixture. Season with salt and pepper.

Pour the batter into the baking pan. Bake for about 1 hour, or until it is set.

To crisp the top, brush with olive oil midway through baking time.

Cut into squares and serve warm or at room temperature.

Recipe created or adapted by Liz Talley, Urban Graze

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