03/31/2026
Gluten-Free Zucchini Kugel (Quiche
Style)
Ingredients:
* ��4 small zucchini (washed, skin on)
* ��2 onions, diced
* ��1 box mushrooms, finely cubed
* ��10 garlic cloves, minced
* ��3 eggs
* ��1 teaspoon salt (adjust to taste)
* ��½ teaspoon black pepper
* 1 teaspoon of garlic powder
* ��2 heaping tablespoons mayonnaise
* ��1 cup tapioca starch
* ��Optional toppings: fried onion pieces, matzo meal, or topping of choice
Instructions:
1. Prep the zucchini
Wash well (no peeling needed). Process in a food processor until finely shredded.
2. Drain the zucchini (VERY IMPORTANT)
Place shredded zucchini in a clean towel or cheesecloth and squeeze out as much liquid as possible.
(This step prevents a soggy kugel and helps it set properly.)
3. Sauté the vegetables
In a large pan, sauté the diced onions, cubed mushrooms, and minced garlic until soft, lightly golden, and most moisture has cooked off.
4. Mix everything together
* ��Place drained zucchini in a large bowl
* ��Add sautéed vegetables
* ��In a separate bowl, whisk eggs, salt, pepper, and mayonnaise
* ��Pour into zucchini mixture and combine very well
* ��Add tapioca starch and mix thoroughly until fully incorporated
5. Prepare your pan
* ��Grease or line a 9x13-inch pan with parchment paper
* ��Or use well-greased muffin tins for individual portions
6. Assemble
Spread mixture evenly.
Top with fried onions, matzo meal, or any topping you like.
7. Bake
Bake at 375°F (190°C) for 45 minutes to 1 hour, until set and golden on top.
8. Cool & serve
Let it rest before cutting—this helps it hold together beautifully.
