6 packed c. coarsely grated zucchini (approximately 3 to 4 med. zucchini)
3 c. finely minced onion
3 tbsp. butter
3/4 to 1 tsp. salt
3 packed c. coarsely grated carrot (approximately 5 med. carrots)
3 lg. eggs, beaten
3/4 c. matzo meal, fine bread crumbs, or wheat germ
6 tbsp. flour
1 tsp. baking powder
Freshly ground black pepper
Dots of butter for the top (about 2 to 3 tbsp.)

1. Preheat oven to 375 degrees. Place the grated zucchini in a colander over a sink or a bowl. Salt it lightly, and let it stand 15 minutes. Squeeze out all excess moisture.

2. In a heavy skillet saute the onions in 3 tablespoons butter with 3/4 teaspoon salt over medium heat until the onions are soft and translucent (5 to 8 minutes). Remove from heat.

3. In a large bowl mix together the zucchini, sauteed onions and grated carrot. Beat in the eggs and the matzo meal (or crumbs or wheat germ).

4. Sift in the flour and baking powder. Grind in a generous amount of fresh black pepper. Mix well.

5. Spread the batter into a well-greased 9 x 13 inch baking pan. Place thin slices of butter here and there on the top surface. Bake 1 1/4 hours, uncovered. 4 to 6 servings.