Source: Detroit Jewish News- March 20, 1999

Yield: 6 to 8 servings

Preheat the oven to 350 degrees Fahrenheit. Stir the seasoned salt into the water. Combine with the matzah farfel in a heatproof mixing bowl and let soak. In the meantime, heat the margerine in a large skillet. Add the onion and saute over moderate heat until golden. Add the mushrooms and zucchini and saute until the mushrooms are wilted.

Drain any excess water from the farfel. Add the mushroom mixture and the beaten egg whites. Season to tazste with additional seasoned salt, if desired, and pepper. Pour into an oiled 9 inch glass pie plate. Bake, covered, for 30 minutes. Uncover and bake another 15 minutes or until the top is browned. Let stand for 5-10 minutes. Cut in wedges to serve.