Confetti Vegetable Kugel

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Makes: 24-36 squares or 72 mini muffins or 24-36 regular sized muffins

Ingredients:

• 3 medium zucchini, unpeeled
• 3 carrots, peeled
• 2 sweet potatoes, about 1 pound
• 2 medium onions
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 3-4 tbs. chopped fresh basil
• 4 eggs, plus 4 egg whites (or 6 eggs)
• 1/2 cup matzo meal or potato starch
• Salt and pepper to taste
• 2 tsp. olive oil

Directions:
Preheat oven to 375°. Prepare 3 quart rectangular or oval casserole with non-fat cooking spray. You can use mini muffin tin pans too, just make note that the recipe makes about 72 mini sized muffins! Directions below!

Grate zucchini, carrots and sweet potatoes and onions in the food processor and transfer the grated vegetables into a large bowl.

Add the minced garlic, parsley and basil to the bowl and mix well. Beat the eggs and egg whites together in a small bowl and then transfer into the large bowl with the matzo meal, salt and pepper and olive oil. Mix well.

If baking in a casserole pan: bake for 1 hour and 10 minutes, or until golden brown and firm.

If baking in muffin tins: bake for 35 minutes until browned on top. I use mini muffin tins and it yields 72 mini muffins or use regular sized muffin tins and make 24-36.

You can halve the recipe, bake in a smaller casserole dish and reduce the baking time for the casserole to 45-50 minutes or until golden brown and firm.

Freezes well!