Step 1In a large, heavy skillet, heat the oil over medium heat and cook the onions and garlic until soft, about 3 minutes.
Step 2Add the celery, carrots, parsnip and zucchini, and toss well. Cook over medium-low heat for 5 minutes until the vegetables begin to soften. Drain the raisins and add them to the vegetables with the parsley.
Step 3Stir in 1 tablespoon each of the matzo meal, matzo cake meal and Passover cereal (if using). Add the red wine and mix well. Stir in the remaining dry ingredients, a little at a time, until the stuffing is moist and soft but firm in texture. Season with salt and pepper. Cool.
The vegetable stuffing may be baked in a well-oiled (10-inch) casserole, baked at 350 degrees until lightly browned, about 45 minutes, and served as a side dish.