Zucchini and Noodle Kugel From Kim Kushner

From The Modern Menu by Kim Kushner, photos by Andrew Zimmerman (Gefen Publishing House) Yield:  12 side-dish servings
Prep Time:  25 minutes Cook Time:  1 hour 15 minutes

Zucchini and Noodle Kugel From Kim Kushner

“This kugel is not your grandmother’s! For an updated, modern kugel, I fiddled with the classic recipe to create a sophisticated and more ladylike, if you will, version. It may put purists off, but there’s never any left when I make it!” --Kim Kushner


3 eggs

¾ cup all-purpose flour

½ cup olive oil

2 tablespoons peach or apricot preserves

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 medium zucchini, grated on the medium holes of a grater and drained in a strainer

1 medium yellow onion, grated on the medium holes of a grater

12 ounces fine egg noodles, cooked according to package directions and drained


  1. Preheat the oven to 375°F. Grease an 11- by 14-inch baking dish with oil.
  2. In a large bowl, whisk together the eggs, flour, oil, preserves, Worcestershire, mustard, salt, and pepper.
  3. Add the zucchini, onion, and noodles and stir until thoroughly coated and combined.
  4. Scrape the mixture into the prepared baking dish. Bake, uncovered, for about 1 hour, until crisp and golden. (For individual servings, divide the mixture equally among 12 greased 4-ounce ramekins, place on baking sheets, and bake for about 30 minutes, until crisp and golden.)

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