Source: Recipe from MealLeaniYumm! 800 Fast, Fabulous & Healthy Recipes, ©1998, 2002 by Norene Gilletz.

A colorful and delicious baked vegetarian dish made with fresh vegetables and herbs.

Servings

3 medium zucchini , unpeeled
3 medium carrots , peeled
2 sweet potatoes , peeled (about 1 pound)
2 medium onions
2 medium garlic cloves
0.5 cup chopped parsley
3 tbsp fresh basil , or 1 tsp dried
4 eggs
4 egg whites
0.5 cup potato starch , or matzo meal
1.25 tsp salt (to taste)
0.5 tsp black pepper (to taste)
2 tsp olive oil

1 Preheat oven to 375 degrees F. Grate zucchini, carrots, and sweet potatoes (can be done in the food processor). Finely mince onions, garlic, parsley, and basil.
2 Combine with remaining ingredients in a large mixing bowl and mix well.
3 Spray a 3-quart rectangular or oval casserole with nonstick spray. Add vegetable mixture and spread evenly.
4 Bake in preheated oven for 1 hour and 10 minutes, or until golden brown and firm.

Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown. Recipe may also be halved and baked in a 1-1/2 quart spray-coated casserole for 45 to 55 minutes.