Savoury Noodle Kugel Recipe

Keto Zoodle Kugel Carb Manager

WEBStep 4. Place the kugel in the oven, uncovered, and bake for 60-75 minutes. Much like a cake, you can use a toothpick test to test for …

1. About 1 hour prior to making the kugel, prepare the zucchini noodles. Use a spiralizer to spiralize the zucchini into thin noodles, and spread them out across a clean sheet tray. The weight of zucchini listed in the ingredient list is the yield after spiralizing the noodles. Place paper towels across the zoodles and weigh the towels down with a second sheet tray or something heavy. Let the paper towels absorb excess water from the zoodles for at least 30 minutes.
2. When the zoodles are done being pressed, turn your oven on to preheat to 350 degrees. Transfer the zoodles to an 11x7 glass baking dish and sprinkle the salt over them. Melt the butter in a microwave and pour it over the zoodles as well. Use a pair of tongs to gently toss the zoodles with the butter and salt until they’re evenly coated. Don’t let the melted butter pool up in the bottom of the dish.
3. In a large mixing bowl, combine sour cream, cottage cheese, heavy cream, eggs, cinnamon, and swerve. You can simply stir with a wooden spoon or whisk until you have a liquid batter. There may be some small lumps from the cottage cheese. Pour the batter over the buttered zoodles. Gently shake the baking dish to help the batter settle around the zoodles and to release any air bubbles.
4. Place the kugel in the oven, uncovered, and bake for 60-75 minutes. Much like a cake, you can use a toothpick test to test for doneness. The top of the kugel will be light golden brown. If you like a darker and crusty top, you can turn your broiler on high heat for a few minutes to finish the kugel. Let the kugel cool for at least 5 minutes before slicing into squares. An 11x7 baking dish will produce 6 servings.

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