I don’t know about you, but I’m always looking for new sides to switch up with the classic potato kugel for Shabbat lunch. This recipe is a slightly healthier alternative.
Preheat oven to 425 degrees Fahrenheit.
Shred all of the vegetables in the food processor.
Spray a nine- x 13-inch pan with nonstick spray. Pour all the shredded vegetables into the pan. Add the eggs, salt, pepper, and oil. Mix well and pat down so the top is even.
Bake one hour and 15 minutes.