Here’s an absolutely delicious zucchini kugel, perfect even for the health conscious. I love the fact that it’s not loaded with flour and sugar.
- oil - 2 tbsp
- onions - 2 medium, diced
- zucchini - 6 medium, peeled and shredded
- eggs - 6
- flour - 1 1/3 cup
- baking powder - 2 tsp
- water - 1/2 cup
- mayonnaise - 1/3 cup
- salt - 2 tsp
- pepper - to taste
- almonds - 1/2 cup, chopped
- oregano flavored olive oil - 1 tbsp, or 1 tbsp olive oil and 1/2 tsp oregano
- garlic powder - 1/4 tsp
- hot sauce - dash (optional)
Preheat oven to 350°F (180°C). Heat oil in a frying pan over low flame. Sauté onions for 5–7 minutes. Add the shredded zucchini to the pan and continue to sauté an additional 10 minutes. Raise the flame to medium to absorb some of the liquid.
in a large bowl, mix all remaining in- gredients. Using a slotted spoon, add the sautéed onion and zucchini to the bowl. Mix well.
Transfer the mixture to muffin cups or a 9x13-inch (23x33-cm) baking pan or a family-sized oven-to-tableware dish. In a separate bowl, combine topping ingredi- ents and sprinkle on top. Bake for 1 hour.