ShalomVeg.com Recipes

Source: "Classic Kosher Cooking," by Sara Finkel
Serves: 8-10

2 medium carrots
2 stalks celery
1 small zucchini
1 large onion
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup oil
1-1/2 cups flour (1/2 bread crumbs can be used)

Chop and shred all vegetables by hand or food processor. Combine with remaining ingredients. Wrap securely in aluminium foil and bake in preheated oven for 1-1/2 hours, turning over after 45 minutes. Or bake in a 1-1/2 quart casserole pan for an hour.