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Parve
Easy
1 Hour
Diets 
Shredded carrots and courgettes add color and lightness to the traditional potato kugel. The lighter vegetable addition is a modern touch from places such as Israel, California and Southern France. An excellent, traditional-style dish for Pesach.
2 courgettes (zucchini), coarsely grated
2 carrots, coarsely grated
2 potatoes, peeled and coarsely grated
1 onion, grated
3 eggs, lightly beaten
3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
pinch of sugar
15 milliliters/1 tablespoon finely chopped fresh parsley or basil
30 – 45 milliliters/ 2-3 tablespoons Manischewitz Matzo Meal
105 milliliters/7 tablespoons olive or vegetable oil
salt
ground Gefen Black Pepper
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/Gas 4.
Put the courgettes, carrots, potatoes, onion, eggs, garlic, sugar, parsley or basil, salt and pepper in a bowl and combine. Add the matzo meal and mix together to form a thick batter.
Pour half the oil into an ovenproof dish, spoon in the vegetable mixture, then pour over the remaining oil.
Bake for 40-60 minutes, or until the vegetables are tender and the top is golden brown. Serve hot.
Recipe excerpted from The Complete Guide to Traditional Jewish Cooking with permission from the publisher.
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