Colorful Potato Casserole

2 T. oil
1 large onion, chopped
1 lb. yellow squash or zucchini
2 large carrots
2 large baking potatoes, peeled
2 egg whites and 1 whole egg
1 tsp. salt
1/4 tsp. pepper
2 T. chopped dill, optional
1/3 c. chopped parsley
1/4 c. matzo meal
1 T. vegetable oil
1 tsp. paprika

Preheat oven to 350 degrees F.

Heat 2 tablespoons oil in a skillet, add onion and saute over medium heat until softened, approximately 8 minutes.

Coarsely grate squash and carrots and transfer to a large bowl. Add sauteed onion. Coarsely grate potatoes and place in large strainer to squeeze out excess liquid. Add to bowl of vegetables.

Add egg white and while egg; mix while adding all other ingredients except oil and paprika.

Pour into generously greased 8 x 8- inch pan or 7-cup baking dish.

Sprinkle the top with oil and paprika and bake in preheated oven for 1 hour or until brown.

Source: Rambam's Guide for the Perplexed Pesach Chef by Yeshivat Rambam, Baltimore MD (Stephanie Becker)
 
 Yield: 6 to 8 servings