Carrot-Zucchini Kugel Recipe

I got this recipe online (from who knows where - thank you who knows where, whoever you are!) a couple years ago and it's been a hit whenever I make it.

For those who keep kosher, the recipe can be pareve or dairy depending upon your preference, and can even be made without leavening (that is, pesachdik) for Passover (Pesach).

Carrot-Zucchini Kugel

6 packed cups coarsely grated zucchini (approx. 3-4 medium zucchini)
3 cups finely minced onion (I use a bag of frozen diced onion OR grate 1 onion with the other veggies)
3 Tbsp. butter or margarine, plus 2-3 Tbsp. of small pieces for the top
3/4 to 1 tsp. salt
3 packed cups coarsely grated carrot (approximately 5 medium carrots)
3 large eggs, beaten
3/4 cup matzo meal OR fine bread crumbs
6 Tbsp. flour OR matzo meal
1 tsp. baking powder (omit for Pesach)
Pepper to taste

Preheat oven to 375°. Place the grated zucchini in a colander. Salt it lightly, and let it stand 15 minutes. When time's up, squeeze out as much moisture as you can.

Sauté the onions in 3 Tbsp. butter with 3/4 tsp. salt over medium heat until the onions are soft and translucent (5-8 minutes). Remove from heat.

In a large bowl, mix together the zucchini, sautéed onions and grated carrot. Beat in the eggs and the matzo meal (or bread crumbs).

Add the flour, baking powder and pepper. Mix well.

Spread the batter into a well-greased 9 x 13 baking pan. Place the thin slices of butter here and there on the top surface. Bake for 1 1/4 hours, uncovered.

Note: This recipe freezes well. After the kugel has completely cooled off (VERY IMPORTANT), I use a layer of plastic wrap, then a layer of aluminum foil, pressing both wraps gently onto the surface of the kugel to ensure a tighter seal.