Pre-heat oven to 375°.

Place the grated zucchini in a colander and sprinkle with ½ teaspoon salt, and let stand for 15 minutes. Squeeze out all excess moisture and set aside.

Heat oil in a skillet over medium heat. Add onion, ½ teaspoon salt and sauté about 10 minutes, or until onion is soft.

Add garlic and sauté 2 minutes longer. Remove from heat.

In a bowl, mix together, zucchini, sautéed onion and grated carrot.

Beat in eggs and matzah meal. Add some pepper and mix well.

Oil a 13-inch x 9-inch baking pan.

Spoon in batter, spread and bake in a 375° (350° if using Pyrex) oven for 1 hour or until firm.

Cut into squares and serve with sour cream or yogurt, if desired.