Savory Leek and Zucchini Noodle Casserole
Inspired by a hearty dish from the Vegetarian Times of the 1990s, this savory Leek and Zucchini Noodle Casserole brings together tender egg noodles with the subtle sweetness of leeks and the fresh crunch of zucchini. Its rich texture is complemented by creamy ricotta and melted Monterey Jack cheese, while a hint of marjoram elevates its aromatic profile. Perfect for a comforting lunch or a light dinner, this dish is ideal for those who enjoy a savory twist on traditional kugel, preferring their cinnamon and raisins reserved for desserts.
8
Servings
N/A
Calories
8
Ingredients
Ingredients
medium width egg noodles
1/2 lb
margarine or butter
2 tablespoons (melted)
leeks
3 medium (sliced, white and pale green parts only)
zucchini
2 medium (grated)
part skim ricotta cheese
1 lb
grated white cheese
1 cup (Monterey Jack or Muenster)
dried marjoram
1/2 to 1 teaspoon (adjust to taste)
salt and pepper
to taste
Instructions
1
1. Preheat your oven to 350°F (175°C) in preparation for baking.
2
2. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
3
3. In a large skillet, melt the margarine or butter over medium heat. Add the sliced leeks, cover, and sauté them gently, stirring occasionally until they are soft and translucent.
4
4. Add the grated zucchini to the leeks in the skillet, and continue to sauté until the zucchini is slightly softened but still maintains some crunch.
5
5. In a large bowl, combine the drained noodles, sautéed leeks and zucchini, ricotta cheese, grated white cheese, and dried marjoram. Season generously with salt and pepper to taste.
6
6. Transfer the combined mixture into a 9x13 inch (23x33 cm) casserole dish, spreading it evenly.
7
7. Place the casserole in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and crispy.
8
8. Remove the casserole from the oven and let it stand for about 10 minutes to firm up before cutting it into squares and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Leek and Zucchini Noodle Casserole?
It is a hearty vegetarian dish inspired by a 1990s recipe from Vegetarian Times that combines egg noodles with leeks, zucchini, ricotta, and Monterey Jack cheese.
What type of noodles are used in this casserole?
The recipe calls for 1/2 lb of medium width egg noodles.
Can I use butter instead of margarine?
Yes, the recipe allows for either 2 tablespoons of margarine or butter.
Which parts of the leeks should I use?
You should use only the white and pale green parts of three medium leeks.
How should the zucchini be prepared?
The two medium zucchini should be grated before being sautéed.
What kind of ricotta cheese is recommended?
The recipe suggests using 1 lb of part-skim ricotta cheese.
Which white cheeses work best for this recipe?
Monterey Jack or Muenster cheeses are the recommended choices.
What herb provides the primary seasoning?
Dried marjoram is used to elevate the aromatic profile of the dish.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long does the casserole need to bake?
The casserole should bake for 45 to 50 minutes.
How many people does this recipe serve?
This recipe makes approximately 8 servings.
How do I know when the casserole is finished baking?
The top should be golden brown and crispy.
Should the noodles be fully cooked before baking?
The noodles should be cooked until they are al dente before being drained and mixed with other ingredients.
What size casserole dish is required?
A 9x13 inch (23x33 cm) casserole dish is the standard size for this recipe.
How should the leeks be sautéed?
Sauté the sliced leeks in melted margarine or butter over medium heat until they are soft and translucent.
When do I add the zucchini to the skillet?
Add the grated zucchini to the skillet once the leeks have softened, and sauté until the zucchini is slightly softened but still crunchy.
Is this recipe considered a kugel?
Yes, it is a savory twist on traditional kugel, omitting the typical sweet ingredients like cinnamon and raisins.
How long should the casserole rest after baking?
Let the casserole stand for about 10 minutes to firm up before serving.
How should the finished dish be served?
Once firmed up, it should be cut into squares and served warm.
Is this dish suitable for a light dinner?
Yes, it is perfect for both a comforting lunch or a light dinner.
Can I adjust the amount of marjoram?
Yes, you can adjust the dried marjoram between 1/2 to 1 teaspoon according to your taste.
What is the origin of this recipe?
This dish was inspired by a recipe from the Vegetarian Times magazine in the 1990s.
Does the dish contain salt and pepper?
Yes, you should season the mixture generously with salt and pepper to taste before baking.
Can I add raisins to this recipe?
The description suggests reserving raisins for desserts, as this is strictly a savory version of a noodle bake.
Is this casserole vegetarian?
Yes, it is a vegetarian-friendly dish.
What texture should the zucchini have after sautéing?
The zucchini should be slightly softened but still maintain a bit of fresh crunch.
How much grated white cheese is needed?
You will need 1 cup of grated white cheese like Monterey Jack.
What is the first step in the instructions?
The first step is to preheat your oven to 350°F (175°C).
What should the leeks look like when they are done sautéing?
They should be soft and translucent.
Can I use whole wheat noodles?
While the recipe calls for standard egg noodles, you can substitute whole wheat medium noodles if preferred.