📝 About This Recipe
This elegant twist on a Passover classic transforms humble matzo into a light, souffle-like casserole bursting with the freshness of garden zucchini and sweet sautéed leeks. Unlike the heavy, dense kugels of the past, this version is vibrantly seasoned with fresh dill and a hint of lemon, offering a sophisticated side dish that shines on the Seder table. It strikes the perfect balance between a comforting tradition and a modern, vegetable-forward celebration of spring.
🥗 Ingredients
The Base
- 6 pieces Matzo boards (plain, broken into 1-inch pieces)
- 1.5 cups Warm vegetable broth or water (to soften the matzo)
The Vegetables
- 1.5 pounds Zucchini (about 3 medium, grated using a large box grater)
- 2 large Leeks (white and light green parts only, cleaned and thinly sliced)
- 4 tablespoons Extra virgin olive oil (divided; 3 for sautéing, 1 for greasing the pan)
- 3 cloves Garlic (minced)
- 1.5 teaspoons Kosher salt (plus more for sweating zucchini)
- 1/2 teaspoon Black pepper (freshly cracked)
The Custard and Herbs
- 5 Large eggs (beaten)
- 1/4 cup Fresh dill (finely chopped)
- 1/4 cup Fresh parsley (finely chopped)
- 1 teaspoon Lemon zest (from one organic lemon)
- 2 tablespoons Matzo meal (to help bind the moisture)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch ceramic or glass baking dish with 1 tablespoon of olive oil.
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2
Place the grated zucchini in a colander over a bowl. Sprinkle with a pinch of salt and let sit for 10-15 minutes to draw out excess moisture.
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3
While the zucchini rests, break the matzo boards into bite-sized pieces into a large bowl. Pour the warm broth or water over them, tossing gently until softened but not mushy (about 3-5 minutes). Drain any excess liquid.
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4
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and a pinch of salt. Sauté for 8-10 minutes until soft and translucent, but not browned.
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5
Add the minced garlic to the leeks and cook for another 60 seconds until fragrant.
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6
Using a clean kitchen towel or cheesecloth, squeeze the grated zucchini firmly to remove as much water as possible. This step is crucial to prevent a soggy kugel.
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7
Add the squeezed zucchini to the skillet with the leeks. Sauté for 3-4 minutes to cook off any remaining surface moisture and blend the flavors.
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8
In a separate small bowl, whisk the 5 eggs with the salt, black pepper, lemon zest, chopped dill, and parsley.
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9
Add the sautéed vegetable mixture and the soaked matzo pieces to the large bowl. Sprinkle the 2 tablespoons of matzo meal over the top.
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10
Pour the egg and herb mixture over the vegetables and matzo. Fold everything together gently with a spatula until thoroughly combined.
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11
Transfer the mixture to the prepared baking dish, smoothing the top with your spatula.
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12
Bake for 45-50 minutes, or until the top is golden brown and the center feels firm to the touch.
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13
Remove from the oven and let rest for at least 10 minutes before slicing. This allows the kugel to set, making it easier to serve clean squares.
💡 Chef's Tips
Squeeze the zucchini harder than you think necessary; excess water is the enemy of a firm kugel texture. For a richer flavor, you can substitute the olive oil with melted schmaltz (chicken fat). If you prefer a crunchier top, sprinkle an extra tablespoon of matzo meal and a drizzle of oil over the kugel before it goes into the oven. To make this ahead of time, bake it fully, refrigerate, and reheat covered with foil at 325°F until warmed through. Always use fresh herbs rather than dried for this recipe to maintain the bright, spring-like profile.
🍽️ Serving Suggestions
Serve alongside a traditional slow-roasted brisket to cut through the richness of the meat. Pair with a crisp, dry Israeli Sauvignon Blanc or a light Rosé. Top with a dollop of sour cream or Greek yogurt (if not keeping a meat meal) for added creaminess. Accompany with a simple side of roasted carrots or a fresh green salad with a lemon vinaigrette. Serve leftovers cold or room temperature for a delicious holiday lunch.