Using a box grater or food processor, shred all vegetables separately. Season vegetables with both salt and pepper and set aside.
In a large bowl, beat eggs; add broken matzo or matzo farfel. Mix to coat. Squeeze out any excess moisture from all of the vegetables and combine with egg mixture. Add all spices and herbs and the remaining salt. Adjust the consistency with the matzo meal. The mixture should be moist but not have excessive egg remaining.
Transfer to a well-greased nonstick baking pan. Cover lightly with foil and bake in the middle of the oven for 30 minutes. Remove foil to allow for browning and continue to bake for another 10 - 20 minutes. Insert a toothpick into the center to check for doneness. The center should be soft but cooked through.
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