Zucchini Mushroom Kugel

zucchini mushroom kugel

Jewish cooking favors the preparation of kugels (casseroles), probably because of their versatility.  Since cooking is prohibited on Shabbos (Sabbath) and is limited on the Jewish holidays, the kugel has become a go-to solution.  It allows for make-ahead preparation and can be served hot or at room temperature.

Although I favor keeping my vegetables raw and simply prepared, this kugel has become one of my favorites.  It highlights a simple list of fresh ingredients and this kugel  is perfect for freezing in advance of a busy Yom Tov (holiday, lit: good day) like Pesach (Passover).  Although zucchini squash has a high water content and usually needs to be squeezed out, the sliced zucchini in this recipe needs no squeezing.  The moisture of the zucchini slices creates a satisfying textural compliment to the other ingredients and make for a soft and juicy kugel.


1 large onion or 2 shallots, diced
2-3 garlic cloves, minced or garlic powder
3 large zucchini, thinly sliced
1 package mushrooms, sliced

1/2 cup potato starch
3 eggs
1/4 cup oil

1 teaspoon salt
dash pepper


Grease a pie dish or line a baking dish with parchment paper.

Saute onions, garlic and mushrooms until soft and starting to brown.

Whisk eggs and combine with oil, seasonings, sauteed onion, garlic and mushrooms. Sprinkle zucchnii slices with potato starch.  Fold egg mixture into zucchini slices until just combined.

Fill baking dish with mixture and bake uncovered at  400 degrees F for 45 minutes to one hour.  Kugel should be golden brown and set when ready.



Flour and a tad of baking powder may be substituted for the potato starch for non-Passover cooking.

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