This recipe was originally developed for an Israeli company named Shibolim, manufacturers of highquality whole grain products. The matzo ball mix adds wonderful flavor and is a great binding ingredient in these light vegetable kugels. They can also be made in two 8-inch round pans.
- 1⁄3 cup extra-virgin oil -
- 1 clove garlic, minced -
- 1 large Spanish onion, chopped -
- 6 medium carrots, peeled and grated -
- 3 medium zucchini, unpeeled and grated -
- 1½ Tbsp kosher salt (or 1 Tbsp table salt) -
- 3 eggs -
- 1 Tbsp sugar -
- ¼ tsp black pepper -
- 1 package (4.5 oz) whole wheat matzo ball mix (see Note) -
- 1 tsp dried basil -
1. Preheat oven to 375°F. Spray compartments of a muffin pan generously with cooking spray.
2. Place oil, garlic, onions and grated carrots in a large, shallow pot. Let sauté slowly for about 20 minutes, stirring occasionally.
3. Meanwhile, set a strainer filled with the grated zucchini over a bowl to catch the liquid that drains out. Sprinkle with salt and let zucchini drain for 20 minutes. Discard liquid.
4. Place eggs, sugar, black pepper, matzo ball mix and dried basil in a large bowl. Add drained zucchini and cooled carrot mixture. Mix well.
5. Scoop into muffin tins, filling them to the top. Bake 45 to 50 minutes.
NOTE: Instead of whole wheat matzo ball mix, you can substitute one package (4 oz/125 g) regular matzo ball mix, using both packets.