1. Peel zucchini, cut in half lengthwise and scoop out seeds. Great the seeded halves on the coarse blade of a cheese grater, squeeze out and discard liquid. Place the grated zucchini in a mixing bowl
2. Peel the potatoes and coarsly grate them into the zucchini. Once more, squeeze out and discard the liquid
3. Peel and grate the onion into the zucchini-potatoe mixture. Beat in the eggs, oil, and 1/2 C. of the matzo meal. Continue to beat in as much matzo meal as needed to give the mixture body. Season with salt and pepper to taste, mix well.
4. Pour oil into a large, heavy skillet to a depth of about 1/8 inch and heat until it is almost smoking; then reduce heat slightly. Using a tablespoon, drop several spoonfuls of batter into the hot oil using the back of the spoon to shape each dollop into a flat oval about 2 1/2 inches wide. When the latkes are golden brown and crisp on the bottom about 6-8 minuts, turn them and fry on the other side for about 5 minutes or until crisp and brown. Remove latkes from the pan and drain them on paper towels.
5. Continue to fry more batches, adding oil as needed.
6. Serve hot with sour cream and/or applesauce