It’s Passover time! This Vegetable Kugel is chock full of potatoes, sweet potatoes, zucchini and leeks.

Recipe by: What Jew Wanna Eat,
Serves: 9
Prep Time: Quick & Easy


5 tbsp. (plus more for greasing pan) vegetable oil or olive oil

2 large or 3 small, sliced into rounds organic leeks, bunched

1 tsp. salt

1 large organic potatoes, russet

1 large organic potatoes, sweet

2 medium organic squash, zucchini, green

3 medium cloves organic garlic

3 beaten eggs, packing house (large) half-dozen

3 tbsp. matzo meal

½ tsp. black pepper

1 medium organic onions, yellow

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  • Pre-heat oven to 350 degrees F. Grease a 9 x 9 casserole dish with oil and set aside.
  • Heat a large sauté pan over medium heat. Add a tablespoon of oil and leeks with ¼ teaspoon salt. Immediately turn heat to medium low. Sauté, stirring often until slightly browned and translucent, about 10-15 minutes.
  • Shred up the remaining vegetables with a hand grater or food processor- potato, sweet potato, onion, zucchini, and garlic and remove as much water as you can with paper towels. This is important for a dry kugel! Combine with leeks, eggs, ¼ cup vegetable oil, matzo meal, remaining salt and pepper in a large bowl. If is very wet, add in a little more matzo meal.
  • Pour mixture into the casserole dish, smooth over with a spatula, and bake for 45 minutes until kugel is cooked through and topping is browned.
  • Let cool slightly, cut into squares and eat!