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Parve
Easy
2 Hours
Diets 
This recipe goes back to the good old days, when we lived in Eretz Yisrael. My friend Bella improvised on a recipe she had and I improvised some more, creating this kugel/pie/souffle…
4 medium zucchini, peeled and cut in chunks
2 small or 1 large butternut squash, peeled, seeded and cut in chunks
2 onions
2 cups fresh mushrooms, sliced, or 1 cup canned mushrooms
2 to 3 tablespoons oil
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper (or white)
3 tablespoons Gefen Mayonnaise (low-fat works fine, if desired)
5 tablespoons Manischewitz Matzah Meal
2 teaspoons fresh or dried parsley
1 package malawach dough
1 beaten egg, for glazing dough
Preheat oven to 350 degrees Fahrenheit.
Cook butternut squash and zucchini in a large pot of boiling water until soft. Drain and let squash and zucchini sit in a strainer for 10 minutes to drain off excess water.
Meanwhile, sauté the onions and mushrooms in oil in a large skillet until translucent. Sprinkle with salt and black pepper.
Put squash, mushrooms and onions into a large bowl. Add remaining ingredients except dough and egg. Mix thoroughly.
Take a sheet of the malawach dough and stretch it to cover the bottom and sides of a nine-inch round baking dish or disposable foil pie plate. Spoon the squash mixture onto the dough and smooth the top with the back of a spoon.
Cut another two sheets of malawach dough into even strips along the whole length of the round. Use the longest strip to begin a lattice and place them each loosely across the top of the squash mixture, about one inch apart. Then take the second group of strips and weave the new strips through the ones already in place.
Brush top of dough with beaten egg and bake for one hour.
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