Zucchini Kugel is a traditional Jewish side dish recipe that is served at Shabbat dinner, holidays or anytime you feel like making something special. It is worth noting that as in most kugel recipes, it can be prepared ahead of time and kept covered in the refigerator or freezer. If you use a food processor to make this dish, the amount of work involved is reduced.
Preheat oven to 350 degrees. Generously grease at 13" by 9" baking pan and drizzle the bottom with oil, if desired.
In a food processor, coarsely grate zucchini, carrots, potatoes and onion. You may also grate the vegetables using a hand or box grater - dice the onion with a knife. If you find that the vegetable mixture is 'wet', place vegetables in a colander and squeeze out excess water.
Place mixture in a large bowl and the eggs and oil. Stir all ingredients together. Season with onion powder, garlic powder, salt and pepper. Stir in 1 cup flour or matzo meal. If the mixture is too loose or watery, add more flour or matzo meal, 1/4 cup at a time until you achieve the desired consistency - it should be somewhat bound together, not too loose and wet.
Pour into well-greased pan and bake for one hour. Remove from oven when centre is firm and kugel is golden brown.
Let the kugel cool off before you cut it into squares.
This dish serves a crowd, depending on the size of the pieces.
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