Winter has finally arrived. The weather has been really strange this year. Until late in December the temperatures were still in the mid 70’s! This is not typical for Atlanta, Georgia. Finally, in mid January, we have some cold weather. But, to be honest, this is one of the mildest winters we have had in the 20 years we have been in Atlanta. Cold weather always makes me think of warm comforting food – soup, stews, curries etc. but I was walking through Trader Joe’s the other day and I spotted these gorgeous yellow zucchini and I thought “What can I do differently with them?” I don’t feel like my usual steamed squash nor did I feel like stir frying them with other vegetables, so I thought why not use them in a kugel, a type of vegetable casserole. Then when I got home I noticed a whole bag of carrots in the fridge, so naturally what is my next though, “Why not combine some carrots to give it a bit of a crunch?”, and so the experimenting started. After a couple of trials and fine adaptations, this recipe was developed. It is a great dish to prepare in advance and to reheat to finish cooking through and crisp up.
Yellow Zucchini and Carrot Kugel
6 large zucchini
4 large carrots
1 big onion
5 Tbs. flour/matzo meal
3/4 tsp. black pepper
2 tsp. baking powder
1 Tbs. chicken soup stock powder
1/4 cup vegetable oil.
Grate the zucchini, onion, and carrots.
Place in a colander and press down firmly to remove as much liquid from the vegetables as you can.
Place vegetables in a mixing bowl.
Beat the 5 eggs lightly with a fork and add to the vegetables. Mix well.
Slowly add each tablespoon of flour, and mix it in well before you add the next spoon.
Add the salt, pepper, and soup mix and mix well.
Finally add the baking powder and make sure it is blended in.
Place the mixture into a 1/2 sheet silver foil or a rectangular baking dish, and carefully pour the oil on top. Try to do so as evenly as possible to cover the entire surface.
Bake at 350°F for 50 minutes.