Bubby’s Treasured Recipes — made with love, passed down, never forgotten

From Bubby’s Recipe Box

Zucchini Kishke Kugel

Zucchini Kishke Kugel
Jump to Recipe Print Recipe
Zucchini Kishke Kugel

Zucchini Kishke Kugel

No ratings yet
A two-layer family kugel with a savory carrot-potato kishke base and a soft zucchini layer finished with crunchy cornflake crumbs. The finalized version preserves the family formula and adds the missing oven temperature so both layers bake consistently.
Print Recipe Pin Recipe Favorite Cook mode
Prep Time 35 minutes
Servings: 1 9×13-inch kugel
Course: Kugels, Sides & Knishes
Ingredients Equipment Method Notes

Ingredients
  

Layer 1 – Kishke Base
  • 2 Carrots medium
  • 1 Potato medium, peeled
  • 1 Onion medium
  • 3/4 cup Oil (180 mL)
  • 2 Tbsp Ketchup (about 30 g)
  • 1 tsp Fine salt
  • 1/2 tsp Baking powder
  • Black pepper: a dash
  • 1 1/2 cups All-purpose flour (about 180 g), added last
Layer 2 – Zucchini
  • 1 Zucchini kg / 2.2 lb
  • 1 Onion medium, diced
  • 1 Tbsp Oil
  • 2 Tbsp Mayonnaise
  • 4 Large eggs
  • 1/2 cup Matzah meal (about 55 g)
  • 1/2 tsp Fine salt
  • 1/2 tsp Garlic powder
  • Black pepper: a dash
  • 2 Cornflake crumbs cups, for topping

Equipment

  • Food processor
  • Medium saucepan or pot
  • Skillet
  • large mixing bowl
  • 9×13-inch baking pan
  • Rubber spatula

Method
 

  1. Preheat the oven to 350°F / 175°C. Lightly grease a 9×13-inch pan.
  2. Make Layer 1. In a food processor, blend the carrots, potato, onion, oil, ketchup, salt, baking powder, and pepper until finely processed.
  3. Add the flour last and pulse only until evenly combined.
  4. Spread the kishke mixture evenly in the prepared pan. Bake for 30 minutes. The top should look set but does not need to be deeply browned.
  5. While the first layer bakes, prepare Layer 2. Cut the zucchini into chunks and cook in a small amount of water until very soft. Drain thoroughly, then mash.
  6. Heat 1 tablespoon oil in a skillet. Saute the diced onion until soft and lightly golden.
  7. Combine the mashed zucchini, sauteed onion, mayonnaise, eggs, matzah meal, salt, garlic powder, and pepper.
  8. Remove the pan from the oven and spread the zucchini mixture gently and evenly over the partially baked kishke layer.
  9. Sprinkle the cornflake crumbs evenly over the top.
  10. Return to the oven and bake for about 1 hour, until the zucchini layer is fully set and the cornflake topping is golden.
  11. Let stand 15 minutes before cutting so the two layers hold together cleanly.

Notes

Recipe #121
Category: Kugels, Sides & Knishes
Yield: One 9×13-inch kugel
Method: Two-layer baked kugel
Prep: About 35 minutes
Bake: 350°F / 175°C; about 1 1/2 hr total
Difficulty: Intermediate
Recipe Details
Kosher: Pareve when using pareve mayonnaise and certified ingredients. Texture: Dense savory kishke underneath, tender zucchini in the middle, and a crisp cornflake top. Best feature: Two familiar family-style sides baked together in one pan.
Missing Oven Temperature Reconstructed
The family card gives a 30-minute first bake and a 1-hour second bake but does not record the oven temperature. Comparable kishke-zucchini kugels use 350°F / 175°C, so the website version uses that temperature throughout while keeping the family bake times.
What a Beginner Should Look For
First layer: Set enough that the zucchini mixture can be spread on top without sinking into it. Zucchini: Cooked until mashable and drained very well. Final kugel: Top golden, center firm rather than wet, and distinct layers visible when cut.
Drain the Zucchini Well
The zucchini layer contains a full kilogram of zucchini, which holds a lot of water. Drain it very thoroughly after cooking. Excess water is the most common reason a layered zucchini kugel stays loose in the center.
Beginner Tips
  • Add the flour to the kishke base last, exactly as the family recipe specifies.
  • Do not over-process after the flour is added.
  • Drain cooked zucchini very well before mashing.
  • Spread the second layer gently so the first layer stays intact.
  • Let the kugel rest before slicing.
Troubleshooting
Zucchini layer stays wet: The zucchini held too much water; continue baking 10-15 minutes and drain more thoroughly next time. Layers mix together: The first layer was not baked long enough before the zucchini was added. Cornflake topping browns too fast: Tent loosely with foil for the final part of baking. Bottom is heavy or gummy: Too much processing after adding flour can make the kishke layer dense.
Variations
  • Use zucchini instead of celery in a traditional kishke-style base if that is what you have.
  • Use plain cornflake crumbs or lightly crushed cornflakes for a more rustic top.
  • Bake in two smaller pans for easier freezing and serving.
Make Ahead, Storage & Freezing
Refrigerator: Cover and refrigerate up to 4 days. Freezer: Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat covered, uncovering near the end to refresh the cornflake topping.
Tip to Hand Down
This kugel works because the first layer gets a head start. Give the kishke its full 30 minutes before adding the zucchini so the finished slices keep two clean, separate layers.

Tried this recipe?

Let us know how it was!

Share This Recipe

Know someone who would love this one? Pass it along.

From Your Kitchen

Recipe Reviews & Notes

Made this recipe? Share what worked for you, any helpful tips, or how your family enjoyed it. Your notes may help the next person making it in their kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating