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

12 serv.

zucchini1 lb
unpeeled (about 3 medium)
carrots↗3
peeled
sweet potatoes↗2
peeled (about 1 pound)
onions↗2
peeled and finely minced
garlic cloves↗2
peeled and finely minced
fresh parsley leaves↗1⁄2 cup
minced
fresh basil↗4 tablespoons
minced or 1 teaspoon dried basil
eggs↗6
matzo meal↗1⁄2 cup
salt↗1 teaspoon
pepper↗1⁄2 teaspoon
olive oil↗2 teaspoons

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App