Vegetarian Zucchini Kugelis

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal provides a binding agent with lower cholesterol.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk offers a dairy-free option while maintaining moisture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Grate the potatoes into cold water using the shredding side of a box grater.

Grate the onion directly into the bowl without cold water.

Blend the grated potatoes and onion in an electric chopper until pureed.

Set the pureed potatoes in a strainer to drain while preparing other ingredients.

Grate the zucchini (seeds included) and add to the potatoes.

Crack the egg into the mixture and mix everything together.

Adjust the consistency with more milk and eggs if desired.

Grease a baking dish with vegetable oil using a paper towel.

Transfer the mixture to the greased baking dish and smooth the top.

Bake in the oven at 200°C (400°F) for 1 hour.

Remove from the oven and prepare the sauce with sour cream and cream cheese.

Plate the kugelis with the brown side up and top with the sauce and garnish with dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens