Zucchini Kugel
2-3 Tbs oil
8-10 zucchini, thinly sliced
5 large onions, thinly sliced
1 package puff pastry, thawed (2 sheets)
6 eggs
4 heaping Tbs flour
3 Tbs instant chicken soup mix
salt and pepper
1 egg, lightly beaten for brushing
In large pot heat the oil. Saute onions over medium flame until soft, stirring occasionally about 10 minutes. Add the zucchini and cook until soft, stirring occasionally, about 20 minutes. Do not drain. Let stand until cool.
Meanwhile, preheat oven to 350. Roll out 1 pastry sheet and place on the bottom and up the sides of a 9x13 pan. Prick dough with fork. Bake until lightly browned, around 12-15 minutes. When zucchini mixture is cooled, add eggs, flour, soup mix, salt and pepper. Pour mixture into puff pastry. Roll out the second sheet and cut into strips. Lay across the kugel in a criss-cross way for a lattice effect. Brush with beaten egg. Bake uncovered for 1 hour, or until lightly golden.