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There are so many wonderful Kugels to try- what is a Kugel? Well it's a pudding of sorts, that can be savory or sweet, a custard-bound noodle or grain-based pan of comfort you make with some fruit or vegetables, a little dairy of choice, eggs and a hot oven. It can be a side dish, a dessert, or a meal in itself. I like leftover sweet Kugel cold for breakfast the next morning.

For many families of Jewish heritage, Kugel is a necessary part of certain holiday celebrations- it is often eaten on Yom Kippur. I found Kugel relatively late in life, but I'm grateful I found it at all. It's delicious and adaptable, uses ingredients you have on hand, is a thrifty and stretchable meal that's easy to make and that almost everybody loves. What could be better than that?

Oh, it's nutritious and filling as well, a calcium-fest of creamy goodness with a a little crunch on top. Here are two Kugels, one sweet, one savory, to get you started. Incidentally, both are lower in fat than your average Kugel.

Potato-Zucchini Kugel (adapted from Laurel's Kitchen, copyright 1986)

1 1/2 C grated zucchini

salt

1 medium onion, chopped

2 Tbsp olive or vegetable oil

2 cloves garlic, sliced

3/4 C vegetable broth or water

splash of dry white wine (optional)

3 C grated potato

2 eggs, beaten

1/4 C whole wheat flour

1/4 C wheat germ

1 tsp baking powder

1 tsp salt

freshly ground black pepper

1/4 C sunflower seeds, optional

2 Tbsp butter

Preheat oven to 300 degrees F. Grease a 2-quart casserole or baking dish. Spread the zucchini on a large plate, sprinkle lightly with salt, and cover with a heavy plate. Let sit for 30 minutes, then drain, squeezing out as much excess moisture from zucchini as possible. Pat dry with a paper towel and set aside.

In a large pan or dutch oven, saute onion in oil over medium heat till very soft; add garlic and saute another minute. Add potatoes, zucchini and broth, and cook for 3-4 minutes.* Remove from heat and add wine.

In a small bowl, mix together the flour, wheat germ, baking powder and salt. Add pepper to taste.

Mix eggs into onion mixture, then add flour mixture, stirring just to blend. Pour into greased baking dish, dot with butter, sprinkle with sunflower seeds if using, and bake for 1 hour. Let cool for 5-10 minutes before serving. 4-6 servings. This is practically a meal in itself- just serve with a salad or some steamed carrots, and maybe a nice glass of Riesling.

*At this point, you can also add several handfuls of cleaned, chopped spinach or 1/2 C of diced red pepper- saute along

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