I found some recipes in the 4-9-97 edition of The Clarion-Ledger that you might enjoy.

Combine water, carrots, zucchini and onion in medium saute pan. Simmer until vegetables are soft, about 4 minutes. In large bowl, whisk egg yolks with honey. Stir in cooked vegetables, potato, matzo meal, dill, salt and pepper. In separate bowl, beat egg whites until stiff peaks form. Fold one-third egg whites into vegetable mixture; gently fold in remaining egg whites. Turn mixture into well-greased 9-inch square baking dish. Bake at 400 degrees for 30 to 35 minutes or until kugel is puffed and golden brown.