Paleo Vegetable Kugel
Recipe type: Passover, paleo, vegetables, casserole, side dish
Cuisine: recipe adapted from: What Jew Wanna Eat
Prep time: 
Cook time: 
Total time: 
Serves: 9
Here's a great healthy side dish that's traditionally served for Passover, but it's good enough for any time of the year!
  • 2 large leeks, slices and soaked in bowl of cold water to remove any dirt
  • 1 large baking potato, peeled, sliced very thinly, and then cut into tiny pieces
  • 3 small sweet potatoes, peeled, sliced very thinly, and then cut into tiny pieces
  • 2 unpeeled medium zucchini, finely diced
  • 1 medium onion, finely diced
  • 2 large garlic cloves, minced
  • ¾ cup tapioca flour (here's a good one)
  • 3 eggs, beaten
  • sea salt and black pepper to taste
  • 2-/2 Tbs extra virgin olive oil, divided, plus and extra 2-tsp to grease the pan
  1. Preheat the oven to 375°F.
  2. Heat 1 Tbs oil in a large skillet.
  3. Add the leeks and some salt and sauté until they start to brown, about 15 minutes.
  4. Put all of the chopped vegetables into a large bowl. Add the sautéed leeks and the tapioca flour. Season with salt and pepper.
  5. Add the eggs and stir until combined well.
  6. Grease a 9x13 baking dish with 2 tsp of oil.
  7. Spread the vegetable mixture into the dish.
  8. Bake until the top starts to brown a bit, about 45 minutes.
  9. Remove from the oven and cool on a rack for at least 15 minutes.
  10. Cut into pieces.
  11. NOTE: When I cut this when it was too warm, it was hard to keep some of the pieces in neat squares, so if you can, let it cool completely (even in the fridge) before you cut it. I will say, though, that it was just as delicious when I cut it hot even if it didn't look quite as pretty!
Recipe by Kitchen of Youth at