Kugel, a staple of classic Jewish cuisine, is frequently weighed down in a stodgy pudding of pasta, cream cheese, raisins, and apples. This sweet intrusion on the dinner table never appealed to me as a kid, which is why I always stuck to the savory side of the street when composing my own casseroles. Further improve upon the concept by swapping out those starchy noodles with wide ribbons of spiralized zucchini, instantly transforming the outdated side dish into a truly worthy dinner guest.

By replacing the typical egg noodles with tender, springy ribbons of spiralized zucchini, we not only lighten the dish but also elevate the flavor. Zucchini adds a subtle sweetness and almost silky texture when baked, creating a kugel unlike any other. As an added bonus, that makes it naturally gluten-free (and of course still kosher, as always), so everyone can freely partake. Would it be equally apt to call it a zucchini hotdish? Sure, but isn’t a conventional noodle kugel just a pasta hotdish, too?

The beauty of the zoodle kugel lies in its ease and versatility. Using a spiralizer, it comes together in a snap while dirtying minimal additional dishes, and you can just as quickly customize it with your favorite savory additions. Think: caramelized onions and garlicky mushrooms, thinly shaved fennel and fresh dill, or roasted red peppers and sun-dried tomatoes. The possibilities are endless, making this kugel a keeper all year round, adaptable for any occasion.

Next time you’re craving comfort food with a twist, consider the humble zoodle kugel. It bridges the gap between tradition and innovation, offering a taste of nostalgia alongside a fresh, seasonal flavor. It’s a kugel that’s worthy of a place at any dinner table, settling the debate between sweet or savory… At least for one course.

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Yield: Makes 2 - 4 Servings as an Entree; 4 to 8 as a Side

Zoodle Kugel

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Silky stands of spiralized zucchini ribbons elevate the conventional noodle kugel to all new heights! Vegan, gluten-free, and kosher, it's a more savory take on the dish that everyone will crave.

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 15 minutes

Total Time 1 hour 35 minutes

Ingredients

• 2 Pounds (About 4 Medium) Zucchini
• 1 Teaspoon Salt, Divided
• 1 Medium Yellow Onion
• 2 Cloves Garlic, Minced
• 1 Cup Cooked White Beans
• 1/4 Cup Tahini
• 1/4 Cup Tapioca Flour
• 2 Tablespoons Nutritional Yeast
• 1 Tablespoon Lemon Juice
• 1/4 Cup Olive Oil
• 1/3 Cup Vegetable Stock
• 1/4 Teaspoon Ground Black Pepper
• Vegan Sour Cream (Optional, To Serve)

Instructions

1. Preheat your oven to 350 degrees and lightly grease a 13 x 9-inch (or 3-quart) baking dish.
   
2. Using the wide ribbon slicing blade on your spiralizer, turn the zucchini into long noodle-like strands. Toss with 1/2 teaspoon of the salt and let stand for 10 minutes. Drain out the excess water, gently pressing down on the zucchini to get out as much liquid as possible. Gently blot with a clean kitchen towel to further dry. Toss with the onion and garlic, and set aside.
   
3. Place the white beans, tahini, tapioca flour, nutritional yeast, lemon juice, oil, and vegetable stock in your blender or food processor. Puree until completely smooth, pausing to scrape down the sides of the bowl as needed to incorporate everything.
   
4. Transfer the vegetables to your prepared baking dish, spreading them out in an even layer. Pour the bean puree all over, using a spatula to smooth it out. Tap the whole pan on the counter several times so that the batter gets down in between the zucchini noodles.
   
5. Bake for 50 – 60 minutes, until golden brown on top. Let cool for at least 15 minutes before serving.
   
6. Garnish with a dollop of vegan sour cream, if desired.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  KAL, Nutritional, Yeast Flakes, Unsweetened, 12 oz (340 g)
• 
  Artisana, Organic Raw Tahini, Sesame Seed Butter, 14 oz (397 g)
• 
  Edward & Sons, Let's Do Organic, Organic Tapioca Starch (Flour), 6 oz (170 g)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 170Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 302mgCarbohydrates: 13gFiber: 3gSugar: 1gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.