Debi’S Carrot & Zucchini Kugel

• 7 medium zucchini, coarsely grated
• 1 teaspoon salt
• 5 medium carrots, grated
• 2 tablespoons olive oil
• 2 large yellow onions, minced
• 3 large cloves garlic, minced
• 3 slices whole wheat matzah, pulverized to a fine crumb
• 3/4 cup silken tofu, pulverized to a smooth liquid
• 1/2 teaspoon black pepper

1. Preheat oven to 375 degrees F, rack in the middle. Lightly oil a 9x13 baking pan with olive oil.
2. Place the grated zucchini in a colander over the sink. Sprinkle with 1/2 teaspoon salt and let stand for 15 minutes. Squeeze out all excess moisture; set aside.
3. Heat olive oil in a large skillet over medium-high heat until just shiny. Add onion and remaining 1/2 teaspoon salt and saute until onion becomes very soft and begins to caramelize, 8-10 minutes. Add the garlic and continue to saute for an additional 2 minutes. Remove from heat.
4. In a large bowl mix together zucchini, sauteed onion, and carrot. Add the matzah crumb, tofu and black pepper, and using your hands (to REALLY get in there) thoroughly combine.
5. Spread the vegetable mixture into the prepared pan. Bake for 90 minutes, midway through lightly brushing the surface with a bit of olive oil for a crispy, crispy crust. Enjoy!

zucchini, salt, carrots, olive oil, yellow onions, garlic, whole wheat matzah, silken tofu, black pepper

Taken from food52.com/recipes/50302-debi-s-carrot-zucchini-kugel (may not work)