Passover Potato Casserole

This potato casserole contains the matzo that is sought after for Passover. It is delicious for all occasions.

• 2 tablespoons oil
• 1 large onion, coarsely chopped
• 1 pound yellow zucchini, coarsely grated
• 3 medium carrots, coarsely grated
• 2 large baking potatoes
• 2 egg whites plus 1 whole egg
• 2 tablespoons fresh dill, chopped chopped
• 1/3 cup parsley, chopped
• 1/4 cup matzo meal
• Salt & black pepper to taste
• 1 tablespoon vegetable oil
• 1/2 teaspoon paprika

METHOD

Preheat oven to 350 F.

Heat oil in large sauté pan. Stir in onion and sauté over medium heat until softened, but not browned, about 6 - 8 minutes. Remove from heat.

Place squash and carrots in a large bowl. Stir in sautéed onion.

Peel and grate potatoes and place in colander. Press out as much liquid as you can, then add to vegetable mixture.

Stir in egg white and whole egg. Add dill, parsley, matzo meal, salt and pepper.

Pour into oiled 8 x 8- inch baking dish.

Sprinkle the top with oil and paprika. Cover lightly with foil, and bake in preheated 350 F. oven for 30 minutes. Uncover and bake until brown, about 30 minutes..

Serves: 4 - 6

This recipe from www.inmamaskitchen.com

Contributor: Leah Kaplan

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