SPRING VEGETABLE KUGEL

SPRING VEGETABLE KUGEL image

Yield 8-10

Number Of Ingredients 11

4 matzot egg or plain
2/3 c. canola or olive oil
1/2 c. chopped onion
1 cup celery, - about 2 medium ribs cut into 1/4 in. slices
2 c. sliced mushrooms - a mixture of varieties is best
2 c. grated carrots
2 c. grated zucchini
6 eggs
3/4 c. finely chopped Italian parsley
2 tsp. salt
1 1/2 tsp. freshly ground pepper

Steps:

Preheat oven to 350. Lightly grease 2 quart baking pan. Set aside. Break matzoh into small pieces (about the size of a quarter). Place in strainer, and let a stream of cold water run over them until softened. Squeeze out and place in a large bowl. Heat 1/3 c. oil in a large skillet. Add onion and celery. Saute over medium-low heat, stirring occasionally, until the onion is translucent. Add mushrooms and continue sauteing until softened. Transfer to the bowl with the matzoh. Heat the remaining oil in a separate skillet and saute the carrots about 4 minutes until nearly soft. Add the zucchini and saute additional 3-4 min. Add to the bowl with matzah and mix gently to cool. Stir in eggs, parsley, salt and pepper mixing thoroughly. Place in prepared pan and bake for 30 min or until golden brown on top.