(Spiralized) Zucchini Kugel

Ma never made potato kugel for Shabbos. She and I are fellow potato-lovers, to the point of mindless consumption. 

So, recently I have pounced upon alternatives—like this Spaghetti Squash Kugel. With hefty seasoning of garlic powder and black pepper, it came out delicious (my sister-in-law, who rarely eats vegetables, gobbled it up) and guilt-free. 

I would recommend, after scraping out the squash strands, to let it rest in a bowl for a bit so excess water will emerge, then squeeze it off. Less water, better binding.

The next week, I wanted to try my hand at zucchini. But there I was stumped. Every recipe I came across called for some sort of carb-y binding, like bread crumbs. 

For Shabbos meals, I try to keep the food as carb-free as possible, since challah takes enough of a toll. If the spaghetti squash kugel didn't need bread-binding, why should this? 

A few years ago I bought a spiralizer, and to be frank, didn't use it much. It has now increased its appeal as Ta, the lukshen-lover, is content to consider spiralized zucchini as pasta's relative. I wanted to use it for the kugel—which would also spare me digging out the food processor (although the pieces could be left in chunks as well).  

The secret it to get as much water out of it as possible. I steam it, press it against the colander, pour it over in a bowl to rest, and as more water emerges, continue to pour it off while pressing down. Then I sauté it lightly to ensure everything was evaporated out. 

(Spiralized) Zucchini Kugel 

5-7 zucchini (of any color; the above also had yellow)
1 onion, diced

3 eggs

3 cloves garlic, minced

garlic powder

salt and pepper 

1) Spiralize or grate zucchini. 

2) Make 'em limp. What I do is steam it, then press as much liquid out through the strainer, then let it rest in a bowl and squeeze out any more liquid that may emerge. But there are plenty of options how to go about that. 

3) Sauté onion until delicious. Add garlic towards the end, for about a minute. 

4) Add limp zucchini and mix. Sauté lightly just to ensure that as much water has been bullied out of it as possible. Season with garlic powder, salt, and pepper to taste. 

5) Pour over into a bowl. Add three beaten eggs and mix. 

6) Pour over into lightly greased 9x9-ish baking dish, and bake on 350° for 45 minutes or so.