Gluten Free Zucchini Mushroom Kugel
My wife found this recipe on Kosher.com. I made a few minor changes to accommodate my wife who does not eat sugar and I changed from canned mushrooms to frozen mushrooms. This recipe has become a family favorite. Another one of my family friendly Kosher Gluten Free Recipes.
Equipment
- 1 frying pan
- 1 cutting board
- 1 knife
- 1 mixing bowl
- 1 mixing spoon
- 2 glasses I use an extra glass to check the eggs for blood
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 4 nice size zucchinis I like using 2 dark and 2 light
- 2-3 cups frozen sliced mushrooms I find more mushrooms only enhance the tasts
- 1 tsp salt
- 4 tbsp potato starch
- 3 tbsp onion soup mix look for an onion soup mix without MSG
- 3 tbsp honey
- 3 eggs
- olive oil enough to cover the bottom of the frying pan
Instructions
- defrost the mushrooms -- I use the defrost mode on my microwave
- drain the excess water from the mushrooms
- quartered and slice the zucchinis
- cover the bottom of the pan with olive oil place the mushrooms and zucchini over the oil
- sprinkle salt over the vegetables about a teaspoon
- sauté for vegetables 10-15 minutes depending on the size of your frying pan the softer the zucchini is the better
- preheat the over to 350 Fahrenheit / 177 Celsius
- drain an excess moisture from the mushrooms and zucchini mixture
- pour into a mixing bowl
- add potato starch, onion soup mix, sugar or honey and eggs into a large mixing bowl
- mix
- pour mixture into a oiled nine-inch (20-centimeter) round baking dish
- Bake for one hour