I don't grate zucchini. It's a not religious thing or anything, but it may as well be. The problem is, is that I really like zucchini so the not grating is more like a personal conviction than anything else. And almost as bad as grating the actual zucchini is lugging out the food processor with the thousand small parts that have to be washed one at a time and after just one use.
So when I came across a zucchini kugel recipe that only had the word "chopped" after zucchini, I smiled. The original recipe came from ChallahCrumbs, a new site that everyone was liking on Facebook so I kinda didnt have a choice but to check it out and see what it was.
The zuchinni kugel recipe on ChallahCrumbs can be found here. I made it for Rosh Hashana and it was excellent - I will admit though that I played around with the recipe cause that's just what I do. I have a problem following directions, what can I say, it's a compulsion that I have, I know it and now you know it.
(Yes, yes, these pictures are terrible. I'm still learning how to use this camera.)
This recipe lends itself to a little creativity - you can bake this in a couple of 9x13 pans, four (or more) round ones, square ones or even cupcakes tins.
I chose cupcakes ones - I always do. We are big believers in our house that if it can be baked, it can be baked to look like a cupcake. Cause who doesn't like a cupcake? My kids have tried so many different foods that were baked into cupcake shapes that they never would have looked at twice if it was baked like a regular boring square pan.
Here is my version:
6 pretty big zucchinis, washed and chopped very small
3 onions, chopped
2 boxes of mushrooms, chopped
2 cups whole wheat pareve pancake mix
2 tbsp baking powder
2 egg whites
1/2 cups oil
1 tsp pareve soup mix, any flavor
Preheat to 350. Sauté all the veggies in a large frying pan (I used cooking spray to coat the pan). Keep the pan uncovered because you want the liquid released by the zucchini to evaporate. Allow the vegetables to cool. In a big bowl, mix all the other ingredients and then fold in the vegetables.
Bake in greased pans until a toothpick comes out clean from the center of the pan. My cupcakes took forever, like a good 40 minutes and got nice and brown and somewhat crunchy on top which is what I was looking for. Adjust the time to your own pan size. My only advice, keep checking them - or better yet, turn on the oven light and just keep looking through the window. My kids can do that for hours. Ok, I'm lying, not hours, more like four minutes but an activity that lasts four minutes is considered a success in my book.
Are you a Mom?
Of course you are,
your shirt is dirty :)