Mini Potato Zucchini Kugels

Name: Mini Potato Zucchini Kugels
Yield: Yield: 12 mini kugels.
Ingredients: ½ tsp salt (or to taste); freshly ground black pepper to taste; 1 to 2 Tbsp olive oil; 2 Tbsp fresh dill and/or parsley; 2 Tbsp fresh dill and/or parsley; 3 eggs; ¼ cup matzo meal; 2 cloves garlic; 1 medium onion; 1 Tbsp fresh basil (or 1 tsp dried basil); 1 Tbsp fresh basil (or 1 tsp dried basil); 3 large potatoes, scrubbed; 1 medium zucchini

Preparation info

Yield:
12
mini kugels.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

When my back was sore during Chanukah, I made these and told everyone they were kugel-latkes! They are also great for Passover. You can substitute a 10 oz (300 g) package of spinach, thawed and squeezed dry, for the zucchini.

Ingredients

3 large potatoes, scrubbed
1 medium zucchini
2 cloves garlic

Dessert
Vegetarian

Method

Preheat oven to 375°F. Generously spray muffin pan with nonstick spray.

Grater: Grate potatoes and zucchini, using medium pressure. Transfer to a strainer and rinse with cold water. Drain well; squeeze out excess moisture. You should have about 4 cups. Place in large mix