Broccoli Kugel

This recipe was collated from several recipes. Loosely interpret ingredients.
3 heads Broccoli
1 head cauliflower

vegetable Oil
2-  Leeks
1- onions
1- garlic clove
Salt and pepper to taste.

3/4 C Mayo
6 Eggs
1/4-1/2 C matzah meal OR bread crumbs

In vegetable oil sauté sliced leeks, onions, and garlics until translucent and golden on the edges. Salt and pepper to taste.

Cook broccoli and cauliflower until tender. Drain and let cool.

In a food processor- puree sautéed vegetables and cooked broccoli and cauliflower.
Salt and pepper to taste

Lighly whip mayo and eggs together. Fold into vegetable purée with matzah meal.

Liberally grease casserole dish with vegetable oil, sprinkle bottom of dish with additional Matzah meal of bread crumbs. Pour in and spread out vegetable mixture. Bake in 350 D. oven until cooked in center. About 45 mins.

Mozzarella, Tomato and Pesto Zucchini Pasta Salad

• 2 medium zucchinis
• 1 cup halved mozzarella balls
• 1 cup halved cherry tomatoes
• ¾ cup halved large black olives
• 2/3 cup basil pesto

Instructions

1. Slice your zucchinis halfway through and then spiralize them, using Blade B.
2. Place your zucchini noodles in a serving bowl with the mozzarella, tomatoes, olives, and pesto. Toss well to combine so the pesto coats all the vegetables.
3. Serve.

Notes

Per serving (1 out of 4) - Calories: 277, Fat: 24g, Saturated Fat: 7g, Carbs: 12g, Fiber: 4g, Sugars: 4g, Protein: 12g, Sodium: 1495mg