vegetable kugel

Ingredients

• 5 large eggs
• 3 medium onions (1 1/4 to 1 1/2 pounds (115-680 g) total), peeled, cut into 1-inch (3 cm) pieces, divided
• 14 green onions, coarsely chopped, divided
• 5 8-ounce (225 g) russet potatoes, peeled, cut into 1-inch (3 cm) cubes, divided
• 2 medium carrots, peeled, cut into 1-inch (3 cm) pieces, divided
• 1 large zucchini, trimmed, cut into 1-inch (3 cm) pieces, divided
• 1/2 cup (120 ml) unsalted matzo meal
• 2 1/2 teaspoons (10 ml) salt
• 1/2 teaspoon (2.5 ml) freshly ground black pepper
• 1/2 cup (1 stick) melted unsalted pareve margarine,or vegetable oil,

Method

1. Position a rack in the top third of the oven and preheat to 400°F (205°C).
2. Combine 3 eggs, half of the onions, and half of the green onions in a processor and blend until the mixture is almost smooth and fluffy. Add half of the potatoes, half of the carrots, and half of the zucchini and blend until the vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer the mixture to a large bowl.
3. Repeat with the remaining 2 eggs, onions, and green onions, then the potatoes, carrots, and zucchini, and add to the mixture in the bowl.
4. Whisk in the matzo meal, 2 1/2 teaspoons (10 ml) salt, and 1/2 teaspoon (2.5 ml) pepper, then 1/4 cup (60 ml) margarine.
5. Brush the remaining 1/4 cup (60 ml) margarine over the bottom and sides of a 13x9x2-inch (33x23x5 cm) glass baking dish. Place the dish in the oven until very hot, about 7 minutes.
6. Pour the kugel batter into the hot dish. Bake until the top is brown and crisp, about 1 hour.
7. Cut the kugel into squares; serve hot