I love this kugel. As a matter of fact, it’s one of my favorites all year round. But at Passover, it’s especially nice, as Passover food can sometimes get a bit, um, boring… This is especially good for serving at your seder or for the Sabbath meal that falls during Passover.

Vegetable kugel

3 large zuchinni
3 large carrots
2 baking potatoes
1 large onion
4 eggs, whisked together
1-1/2 teaspoons salt
20 grinds black pepper
1/2 c. oil (use one that is kosher for Passover)
3/4 c. matzoh meal

Select an oven-to-table dish measuring approximately 10×8 x 2 inches deep
or use an oval gratin dish about 11-12 inches long. I have used a 9×13 pan, but I don’t think it’s the best option.

Preheat the oven to 350 F.

Cut the ends of the zuchinni and carrots, peel all the vegetables (except
the zuchinni), then grate on the finest disc of the food processor (or
grate by hand) and mix together in a bowl. (You don’t have to use the finest disc on the food processor. If you use the regular grating disc, it will be slightly more rustic. I kind of like it better that way, but the finer grating will be more traditional.)

In a very large bowl, whisk the eggs and seasonings until fluffy, then stir
in the oil and meal, followed by the vegetables. Mix very
thoroughly, then pour into the dish and smooth level. Bake for 1 to 1-1/4
hours or until a rich golden brown.