Source: "So This Is Kosher" by Ann Kaye and Hetty Rance, 1986

• 2 tbsp vegetable oil
• 1 med onion, finely chopped
• 12 oz chicken breast, diced
• 1 lb zucchini, 1/2 inch thick slice
• 1 tsp mixed herbs
• 1 tsp lemon juice
• Salt
• Freshly ground black pepper
• 4 lg matzo crackers
• white wine or:
• chicken stock
• 1 recipe Passover White Sauce, *See recipes in archives

Heat half the oil in a large frying pan, and cook the onion until slightly softened. Add the chicken and cook, stirring well, until cooked through. Remove onion and chicken from pan and keep warm.

Add the remaining oil, and fry the zucchini slices until lightly browned on each side. Remove from pan; drain any excess oil. Add to cooked chicken and onion, and toss with herbs, lemon juice and seasonings.

Trim matzos to fit a greased 7 x 10 overproof dish. Dip in wine or stock to soften them, then line dish. Put half the filling in dish, cover with another layer of matzo. Pour over half the white sauce, then repeat the layers, ending with the sauce. Bake at 375F for 40 minutes until bubbling. Let rest 5 minutes before serving.