There are a lot of vegetable kugels that I make up to a week ahead, freeze and then thaw and reheat for Passover. They are all basically the same you just switch up the vegetables. One of my favorites is one with Potato, Carrots and zucchini:
5 large eggs
3 med. onions cut into 1 in pieces, divided
1bunch green onions coarsely chopped, divided
5 med. russet potatoes, peeled and cut into 1 inch pieces, divided
2 med. carrots, cut into 1 inch pieces, divided
1 large zucchini trimmed, cut into 1 inch pieces, divided
1/2 c. matzo meal
pepper to taste
1/2c. melted parve margarine or vegetable oil, divided
Position rack in top third of oven and preheat to 400 F. Combine 3 eggs, half of both onions in food processor. Blend until mixture is almost smooth and fluffy. Add halfof each of the potatoes, carrots and zucchini. Blend until vegetables are finely chopped. Transfer to a large bowl. Repeat with remaining 2 eggs and the remainder of the vegetables. Add to mixture in bowl. Stir in matzo meal, 2 1/2 tsp. salt, pepper and 1/4 c. margarine.
Brush remaining 1/4 c. margarine in bottom and sides of a 13x9x2 glass baking dish. Put dish in oven for about 7 minutes. It will be very hot. Now pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.
You can use other vegetables but use the potatoes for your base.
~ Recipe submitted by Judith Ginsberg