Broccoli kugel takes a classic dish to the next level with creamy cottage cheese and tangy Greek yogurt. It’s rich, flavorful, and perfect for any meal. For Pesach, swap the corn starch with 1/3 the amount of potato starch. No mayo either.
Why this Broccoli Kugel?
Make this broccoli kugel because it’s creamy, flavorful, and easy to enjoy hot or cold. Packed with protein from cottage cheese and Greek yogurt, it’s a wholesome, versatile dish that works as an appetizer, side, or light main. Plus, it’s a clever way to get more veggies on the table without sacrificing taste.
Pairs well with…
Pairs well with: fresh salads as this tomato cucumber salad , fried cauliflower nuggets , an orange dairy free soup , easy 10-min prep pea soup, or mushroom barley tomato soup.
Ingredients
- Defrosted broccoli florets
- Neutral oil (canola, vegetable)
- cottage cheese
- Greek Yogurt
- Large eggs
- Corn starch
- Baking powder
- Olive oil
- Kosher salt
- Black pepper to taste
Enjoy!
Broccoli Kugel for Pesach
Broccoli Greek Yogurt Casserole with cottage cheese, corn starch (or potato starch), and eggs, Gluten free.
Ingredients
- 2(12 oz.) defrosted broccoli florets
- 2 Tablespoons neutral oil (canola, vegetable)
- ½(16 oz.) carton cottage cheese (250 g)
- 1½ ounces Greek Yogurt (40 g)
- 4 Large eggs
- ⅔ cup corn starch
- 2 teaspoons baking powder
- 3 Tablespoons olive oil
- 2½ teaspoons Kosher salt
- black pepper to taste
Instructions
- Prep ingredients: Drain excess liquid from cottage cheese and set aside. Rinse and strain frozen broccoli florets.
- Cook broccoli: Sauté broccoli in a dry non-stick skillet over high heat for 3 minutes to remove excess water. Add 2 tbsp neutral oil, cover, and cook 10 more minutes.
- Chop: Transfer broccoli to a cutting board and coarsely chop to desired size.
- Mix batter: In a large bowl, combine broccoli, ½ (16 oz / 250 g) cottage cheese, 1½ oz (40 g) Greek yogurt, ⅔ cup cornstarch, 4 large eggs, 2 tsp baking powder, 3 tbsp olive oil, 2½ tsp kosher salt, and black pepper. Let sit 20 minutes.
- Bake: Pour mixture into a greased 13×9" casserole dish (or lined pan). Bake covered 25 minutes, then uncovered 20 minutes, until golden and set (fork test).
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 142Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 73mgSodium 453mgCarbohydrates 10gFiber 2gSugar 2gProtein 7g
Nutrition values are estimated.