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Zucchini Dill Kugel

Zucchini Dill Kugel

Great for Passover! Something different and awesome to make.
Servings 6


  • 8 pieces egg matzo
  • olive oil
  • 3 green onions medium sized, sliced
  • 2 zucchini grated
  • 2 large carrots grated
  • salt
  • ground black pepper
  • juice of ½ lemon
  • 3 sprigs fresh dill chopped (include stems)
  • 2 eggs beaten
  • 1 tbsp butter melted
  • 1 tbsp olive oil
  • 1/2 tbsp garlic powder
  • 1/2 tbsp parsley dry or fresh


  • Break the matzo in into chunks and place in a large heat-proof bowl.
  • In a frying pan, sauté the green onions, zucchini and carrots in olive oil with a pinch of salt and ground black pepper for about 5 minutes then place contents of pan (liquid and all) into the bowl with the matzo and mix so the sauteed vegetables coat the matzo. Cover with tinfoil and let site for about 10 minutes so the matzo is softened.
  • Preheat the oven to 350 degrees.
  • In a bowl, combine soaked matzo with lemon juice, dill, 1/2 tsp of salt, 1/2 tsp ground black pepper, eggs, butter, olive oil, garlic powder, and parsley and mix thoroughly so everything is incorporated into a batter.
  • Place the mixture evenly in a greased baking pan. Place in oven uncovered for 45 minutes. Broil for 3 minutes to crisp.
Tried this recipe?Let us know how it was!

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