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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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A colorful dish for holiday dinners, or buffets. Not vegan. This can be made ahead and frozen or reheated. Can use 3 russet potatoes instead of sweet potatoes, or a combination of the two. Ingredients:
1 lb zucchini, unpeeled (about 3 medium) |
3 carrots, peeled |
2 sweet potatoes, peeled (about 1 pound) |
2 medium onions, peeled and finely minced |
2 garlic cloves, peeled and finely minced |
1/2 cup fresh parsley leaves, minced |
4 tablespoons fresh basil, minced or 1 teaspoon dried basil |
6 eggs |
1/2 cup matzo meal |
1 teaspoon salt |
1/2 teaspoon pepper |
2 teaspoons olive oil |
Directions:
1. Preheat oven to 375°F
2. Grate zucchini, carrots and sweet potatoes (can be done in the food processor).
3. Combine all ingredients in a large mixing bowl and mix well.
4. Spray a 3-quart rectangular or oval casserole with nonstick spray.
5. Add vegetable mixture and spread evenly.
6. Bake in preheated oven for 1 hour and 10 minutes, or until golden brown and firm.
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