POTATO, CARROT AND ZUCCHINI KUGEL

Potato, Carrot and Zucchini Kugel image

Provided by Wendys Kitchen

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

5 large eggs
3 medium onions, peeled, cut into 1-inch pieces, divided (1 1/4 to 1 1/2 pounds total)
14 green onions, coarsely chopped, divided
40 ounces russet potatoes, peeled, cut into 1-inch cubes, divided
2 medium carrots, peeled, cut into 1-inch pieces, divided
1 large zucchini, trimmed, cut into 1-inch pieces, divided
1/2 cup unsalted matzo meal
2 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
8 tablespoons vegetable oil

Steps:

Position rack in top third of oven and preheat to 400°F
Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain).
Transfer mixture to large bowl.
Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini.
Add to mixture in bowl.
Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.
Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish.
Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.
Cut kugel into squares; serve hot alongside brisket.