VegKugel_diamondsJust in time for Passover, you have to check out this recipe! Boy do I love kugel…but my gastrointestinal system doesn’t seem to love it so much, not to mention my waist-line. For those of you who don’t know, kugel is a kind of sweet or savory pudding of noodles or potatoes, aka not the lightest of dishes at the table! There is a solution- Vegetable Kugel. Shred up all of your favorite vegetables and cook them up in a casserole dish. This recipe is low calorie, low carbohydrate, gluten free, dairy free, and sugar free. Enjoy! 

Vegetable Kugel
Serves 12
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Prep Time
15 min
Prep Time
15 min
  1. 2 tbsp olive oil
  2. 2 medium zucchinis, shredded
  3. 1 large sweet potato, skinned and shredded
  4. 3 medium carrots, shredded
  5. 1 medium onion, shredded
  6. 1 handful of baby spinach, chopped
  7. 1-2 tsp sea salt
  8. 3 garlic cloves, minced
  9. 2 tsp black pepper
  10. 4 eggs
  11. 4 tbsp almond flour
  1. In a large skillet over medium-high heat, add the olive oil. Mix in the shredded vegetables including zucchini, sweet potato, carrot, and onion. Add the seasonings including salt, pepper, and garlic.
  2. Saute the ingredients for ~15-minutes or until they soften, lightly brown, and the liquid begins to evaporate. Remove the skillet from the heat, mix in the chopped spinach, and allow the mixture to cool.
  3. Add the eggs and almond flour and stir to combine.
  4. Preheat oven to 350F. Grease a 8 x 6 inch casserole dish. Pour in the vegetable mixture and cover with foil. Bake for 50-minutes, pull off foil, and then bake for another 10-minutes, or until the kugel is set and lightly browned.
  5. Allow the kugel to cool before slicing and serving.
  1. Use a food processor with a shredding blade to prep all of the vegetables quickly and efficiently!
  2. If your vegetables have too much water and the kugel does not form properly, try placing the dish in the microwave and heat for 1-2 minutes after baking.
Nutrition by Erin