Potato Zucchini Kugel

Recipe Ingredients

6 cups	1422ml	Potatoes (medium)
1 cup	62g / 2.2oz	Onion (medium)
3 cups	711ml	Zucchini (medium)
6		Eggs - beaten
2 tablespoons	30ml	Oil
1 teaspoon	5ml	Salt - or to taste
1/8 teaspoon	0.6ml	Pepper
1/2 cup	31g / 1.1oz	Flour - optional

Recipe Instructions

Preheat oven to 350F. Place greased 9- by 13-inch pan into oven to preheat as well.

Peel potatoes and place in a large bowl of cold water. Peel onion and zucchini. If vegetables are to be grated by hand, leave vegetables whole. If the food processor is used, cut into large chunks. Pour grated vegetables into a large bowl. Add eggs, oil, salt, pepper, flour (if using) and mix well.

Pour into heated pan and bake until golden brown, about 1 to 1 1/4 hours. This recipe serves 12 to 16.

Variation: Reverse the proportions of potatoes and zucchini and use 1 more egg.

Source:
SPICE AND SPIRIT: THE COMPLETE KOSHER JEWISH COOKBOOK by The Chadbad Lubavitch Movement

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