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.
5tablespoonsvegetable or olive oildivided, plus more for greasing the pan
2large leeksor 3 small leeks, sliced into rounds
1 1/2teaspoonssaltdivided
1large russet potato(about ½ pound) washed well and peeled right before using
1large sweet potato(about ½ pound) washed well and peeled
2medium zucchini(about ½ pound) washed well and NOT peeled
1medium white onion(about ½ pound)
3medium garlic cloves
3large eggsbeaten
3tablespoonsmatzo meal
½teaspoonfresh cracked black pepper
Instructions
Pre-heat oven to 350 degrees F. Grease a 9 x 9 casserole dish with oil and set aside.
Heat a large sauté pan over medium heat. Add a tablespoon of oil and leeks with 1/4 teaspoon salt. Immediately turn heat to medium-low. Sauté, stirring often until slightly browned and translucent, about 10-15 minutes.
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.
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.