Crispy Cornflake Zucchini Kugel
A simple savory zucchini kugel with sauteed onion, eggs, mayonnaise, and a crunchy cornflake topping. The family card preserved the ingredient idea but omitted the bake temperature, bake time, and cornflake amount, so the finalized version makes those missing details clear without changing the character of the recipe.
Ingredients
Equipment
Method
- Preheat the oven to 350°F / 175°C. Lightly grease a 9×13-inch pan.
- Heat the oil in a skillet. Saute the diced onion until soft and lightly golden, about 7-10 minutes. Let cool slightly.
- Shred the zucchini. If it is releasing a large amount of liquid, squeeze out only the obvious excess moisture.
- In a large bowl, combine the zucchini, sauteed onion, eggs, mayonnaise, flour, salt, and pepper.
- Spread the mixture evenly in the prepared pan.
- Sprinkle enough cornflake crumbs over the surface to make a light, even layer; about 1 cup is usually sufficient.
- Bake uncovered for about 55 minutes, until the center is set and the cornflake topping is golden brown.
- Let stand 10-15 minutes before cutting.
Notes
Recipe #122
Category: Kugels, Sides & Knishes
Yield: One 9×13-inch kugel
Method: Shred, mix, top, bake
Prep: About 20 minutes
Bake: 350°F / 175°C for about 55 min
Difficulty: Beginner-friendly
Recipe Details
Kosher: Pareve when using pareve mayonnaise. Texture: Tender shredded zucchini with a crisp, golden cornflake top. Best feature: Easy preparation and a crunchy finish that makes a mild vegetable kugel more appealing.
Missing Bake Details Standardized
The family card says only to mix the ingredients, pour into a 9×13-inch pan, and cover with cornflake crumbs. A closely related zucchini kugel with the same egg-mayonnaise-flour structure bakes at 350°F for about 55 minutes. The cornflake amount is listed as an approximate amount because the original recipe did not give a quantity.
What a Beginner Should Look For
Onion: Soft and lightly golden. Batter: Moist but not swimming in liquid. Topping: A light even layer rather than a thick blanket. Finished kugel: Firm center, golden edges, and a crisp top.
Why the Cornflake Amount Is Approximate
The family recipe does not record a measurement for the topping. Because pan coverage matters more than an exact weight here, use enough crumbs to make a light, even coating over the 9×13-inch surface. About 1 cup is a practical starting point.
Beginner Tips
- Do not leave a large pool of zucchini liquid in the bowl.
- Cool the sauteed onion briefly before mixing with the eggs.
- Use a light cornflake layer so the topping crisps instead of becoming heavy.
- Bake uncovered.
- Rest before cutting so the center firms up.
- Add 1/2 teaspoon garlic powder for a stronger savory flavor.
- Use crushed cornflakes instead of fine crumbs for more texture.
- Bake in two 8-inch pans and freeze one.
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