Zucchini and Noodle Kugel From Kim Kushner
From The Modern Menu by Kim Kushner, photos by Andrew Zimmerman (Gefen Publishing House)
Prep Time: 25 minutes Cook Time: 1 hour 15 minutes
“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
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
- Preheat the oven to 375°F. Grease an 11- by 14-inch baking dish with oil.
- In a large bowl, whisk together the eggs, flour, oil, preserves, Worcestershire, mustard, salt, and pepper.
- Add the zucchini, onion, and noodles and stir until thoroughly coated and combined.
- 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.)