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Vegetable Kugel (6)

Vegetable Kugel (6)

2 tablespoons plus 1 teaspoon vegetable oil or olive oil
1 large onion, chopped
1 pound yellow squash or zucchini, or 1/2 pound of each, coarsely grated
2 large carrots, peeled, coarsely grated
2 large baking potatoes, peeled
3 eggs
1 teaspoon salt
1/4 teaspoon ground pepper, or to taste
1/3 cup chopped Italian parsley
1 teaspoon paprika
1/4 cup matzo meal or bread crumbs

Preheat oven to 350 degrees. Heat 2 tablespoons oil in a skillet, add onion and saute over medium-low heat until softened, about 10 minutes.
Transfer grated squash and carrots to a large bowl and add sauteed onion. Coarsely grate potatoes, put in large strainer and squeeze out excess liquid. Add to bowl of vegetables. Add eggs, salt, pepper, parsley, paprika and matzo meal.
Generously oil an 8-inch square pan or a 7-cup baking dish. Heat pan briefly in oven. Add vegetable mixture. Sprinkle with 1 teaspoon oil, then shake a little paprika on top. Bake about 1 hour or until brown and set.
Faye Levy is author of "1,000 Jewish Recipes" and of "Healthy Cooking for Jewish Home."


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