I developed this recipe to use up end-of-summer vegetables, such as zucchini and carrots, but it can be made just a deliciously with potatoes alone. Any dense and starchy vegetable will do, including potatoes, carrots, sweet potatoes, parsnips, celeriac, etc... Whatever veggies you choose to use should make 1 1/2 quarts after you grate them, pack them down, and squeeze out the liquid.
This recipe can easily be scaled up and is delicious served hot or cold, so I recommend making planned-overs.
1 large zucchini
2-3 potatoes, grated and placed in ice water to prevent oxidation
1-2 carrots, grated
1 small onion, grated
1/2 c. matzo meal
1/2 tsp. baking powder
4 Tbsp. melted butter or schmaltz
salt and pepper
chopped fresh parsley (optional)
Preheat oven to 350 and grease a 2 qt. casserole.
Remove pith and seeds of zucchini, grate, sprinkle with salt, and drain in a colander for 30 min. Squeeze out remaining moisture before using. Grate other veggies and squeeze or spin to remove liquid.
In a large bowl, beat the eggs until smooth. Add grated veggies, matzo meal, baking powder, melted butter, and s & p. Combine well (this works best if you use your hands) and mix in the parsley, if using. Dump the mixture into the casserole and sprinkle with paprika if desired. Bake for 45-60 minutes until browned on top and firm in the middle (time depends on the amount of moisture in your kugel).