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Savory Sauteed Veggie Kugel

Savory Sauteed Veggie Kugel


  • 2 tablespoons olive oil
  • 1 zucchini, shredded or julienned
  • 1 large sweet potato, shredded or julienned
  • 1 cup shredded rainbow carrots
  • 1 onion, diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 3 eggs
  • 1 cup baby spinach, chopped
  • 1 tablespoon fresh or dried chives, minced
  • 3 tablespoons almond flour


  1. Preheat the oven to 350 degrees. In a large skillet over medium-high heat, drizzle olive oil. Add zucchini, sweet potato, carrots, onion, salt, garlic powder, onion powder, and black pepper to the skillet.
  2. Saute on medium-high for 10-15 minutes, shifting vegetables regularly so they do not burn. After vegetables are cooked and starting to brown slightly, remove them from heat, allowing them to cool for a few minutes so that they do not cook the eggs.
  3. Once slightly cooled, add eggs one at a time and stir into vegetable mixture. Then add spinach, chives, and almond flour. Once combined thoroughly, pour mixture into a greased, 8 x 6 inch casserole dish.
  4. Bake the mixture, uncovered for around 45 minutes, or until center is set. Allow the kugel to cool slightly before slicing into squares and serving.


  • Adapted with permission from The New Yiddish Kitchen by Simone Miller and Jennifer Robins (Page Street Publishing Co., 2016)


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