Vegetable Kugel with Caramelized Leeks
Recipe type: Passover
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 9
It's Passover time! This Vegetable Kugel is full of potatoes, sweet potatoes, zucchini and leeks. No need to wait until Passover to make this easy casserole.
  • 5 tablespoons vegetable or olive oil, divided, plus more for greasing the pan
  • 2 large leeks, or 3 small leeks, sliced into rounds
  • 1½ teaspoons salt, divided
  • 1 large russet potato, (about ½ pound) washed well and peeled
  • 1 large sweet potato, (about ½ pound) washed well and peeled
  • 2 medium zucchini, (about ½ pound) washed well and NOT peeled
  • 1 medium white onion, (about ½ pound)
  • 3 medium garlic cloves
  • 3 large eggs, beaten
  • 3 tablespoons matzo meal
  • ½ teaspoon fresh cracked black pepper
  1. Pre-heat oven to 350 degrees F. Grease a 9 x 9 casserole dish with oil and set aside.
  2. Heat a large sauté pan over medium heat. Add a tablespoon of oil and leeks with ¼ teaspoon salt. Immediately turn heat to medium-low. Sauté, stirring often until slightly browned and translucent, about 10-15 minutes.
  3. Shred up the remaining vegetables with a hand grater or food processor- potato, sweet potato, onion, zucchini, and garlic and remove as much water as you can with paper towels. This is important for a dry kugel! Combine with leeks, eggs, ¼ cup vegetable oil, matzo meal, remaining salt and pepper in a large bowl. If is very wet, add in a little more matzo meal.
  4. Pour mixture into the casserole dish, smooth over with a spatula, and bake for 45 minutes until kugel is cooked through and topping is browned.
  5. Let cool slightly, cut into squares and eat!
Recipe by What Jew Wanna Eat at