Ingredients:

350g potatoes (about 2-3 medium-sized)

350g zucchini (roughly 2 medium zucchini)

350g carrots (approximately 2 large carrots)

150g onion (1 large onion)

3 cloves of garlic

A handful of parsley (about 30g)

3 large eggs

3-4 tablespoons of powdered breadcrumbs

1 teaspoon of salt

Ground pepper to taste

2 tablespoons of olive oil or other vegetable oil

Instructions:

Begin by heating your oven to 180°C (350°F).

Take your potatoes, zucchini, carrots, and onion, and after peeling, grate them into shreds.

Mince the garlic and finely chop the parsley.

In a substantial bowl, combine the shredded potatoes, zucchini, carrots, onion, minced garlic, and parsley.

Crack the eggs into a separate bowl, whisk them well, and then pour over your grated vegetables.

Sprinkle in the breadcrumbs, salt, and pepper.

Stir the mixture until you have a consistent, well-combined mass.

Brush your 20×16 cm baking mold with the olive oil to prevent sticking.

Transfer the vegetable blend into the mold.

Flatten the surface with the back of a spoon so it’s compact and even.

Slide the mold into your preheated oven. Let it bake for around 45 to 60 minutes, or until the cugel’s surface turns a nice golden hue.

Once baked, take it out of the oven and wait for a few minutes to let it settle and firm up before cutting.