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Recipe Collection

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Prep time: 15-20 mins

Cook time: 60-75 mins

Yield: 4-6 servings

Each year, I struggle with which side of the savory versus sweet kugel debate I fall on. I secretly enjoy listening to the debate and often wonder which is better on an empty stomach and a full soul: sweet or savory. This year, I’m going savory and skipping the noodles.


  • 2 large zucchinis, grated
  • 2-3 teaspoons grapeseed or coconut oil
  • 2 medium onions, sliced
  • 1 pound button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 3 large eggs, gently whisked
  • 1/3 cup garbanzo bean flour
  • Pinch nutmeg
  • Dash cayenne pepper
  • Salt, pepper, and paprika to taste


  • Preheat the oven to 375 degrees. Grease a 2½-quart casserole dish. Salt the zucchini and place in a strainer in the sink for 15 minutes. This will help draw the liquid out of it.
  • Meanwhile, heat the oil in a large frying pan and sauté the onions over medium-low heat until they are soft and translucent. Increase the heat, add the mushrooms and cook until they are golden brown. Add the garlic and cook until the garlic is fragrant, about one minute. Add salt and pepper to taste. Remove from heat and let cool.
  • Squeeze the zucchini to remove as much of the liquid as possible. Place in a large bowl, add the eggs, flour, nutmeg and cayenne, and mix until thoroughly combined. Mix in the onions and mushrooms and pour into the prepared casserole dish. Sprinkle the top with paprika and bake for 45 minutes to 1 hour, until set and golden brown. Allow to cool for at least 15 minutes before slicing.

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