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So colorful, so delicious! Excellent for both vegetarians and non-vegetarians.

3 medium zucchini, unpeeled (1 lb.)
3 carrots, peeled
2 sweet potatoes or 3 large potatoes, peeled (about 1 lb.)
2 medium onions
2 cloves garlic
1/2 cup parsley leaves
3 to 4 tbsp. chopped fresh basil (or 1 tsp. dried)
4 eggs plus 4 egg whites (or 6 eggs)
1/2 cup potato starch or matzo meal
1 1/4 tsp. salt (to taste)
1/2 tsp. pepper (to taste)
2 tsp. olive oil

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

Yield: 12 servings. Freezes &/or reheats well.

101 calories per serving, 2.7 g fat (0.7 g saturated), 71 mg cholesterol, 4 g protein, 15 g carbohydrate, 315 mg sodium, 280 mg potassium, <1 mg iron, 2 g fibre, 35 mg calcium.

Variations:
Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown.
Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes.