Yield: 10 servings

• 4 lbs yellow squash, washed and sliced
• 2 large onions, sliced
• 1 TBS salt, divided
• 6 large eggs
• 1 1/4 cups matzo meal, divided
• 1/4 tsp nutmeg
• 1 tsp pepper
• 1/4 tsp cayenne pepper
• 1 tsp dried parsley

Place squash and onions in a 10- quart pot and cover top half the height of vegetables with water. Sprinkle with 1 tsp salt and bring to boil. Cook until tender, about 30 minutes, tossing vegetables halfway through the cooking process. Let the vegetables drain in a colander and completely cool until ready to bake (about 45 minutes).

Preheat oven to 375 degrees. Combine eggs, 1 cup of matza meal, the remaining 2 tsp salt, nutmeg, peppers and parsley. Add the egg mixture to the drained vwegetables and beat thoroughly. Pour into greased 11 x 14 baking pan, top with remaining matza meal and bake until set, about 1- 1/2 hours.

NOTE: can substitute egg whites and egg substitute for whole eggs. For a really different taste, substitute pecan meal for matza meal.