Just 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!
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- 2 tbsp olive oil
- 2 medium zucchinis, shredded
- 1 large sweet potato, skinned and shredded
- 3 medium carrots, shredded
- 1 medium onion, shredded
- 1 handful of baby spinach, chopped
- 1-2 tsp sea salt
- 3 garlic cloves, minced
- 2 tsp black pepper
- 4 eggs
- 4 tbsp almond flour
- 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.
- 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.
- Add the eggs and almond flour and stir to combine.
- 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.
- Allow the kugel to cool before slicing and serving.
- Use a food processor with a shredding blade to prep all of the vegetables quickly and efficiently!
- 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 https://nutritionbyerin.com/