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Preheat the oven to 425°F (220°C).
Make the green herb mixture: Add the zucchini, cilantro, garlic, shallot, and jalapeño to a small food processor and process until smooth.
In a large mixing bowl, combine all the ktzitzot ingredients with the green herb mixture and knead until fully combined, then shape into about 25 oval ktzitzot.
Drizzle the olive oil into a large, oven-safe pan with a lid, then add the sliced onion and spread evenly across the bottom.
Arrange the ktzitzot over the onion in two circles and layer the sliced potatoes and sweet potatoes over the ktzitzot.
Mix all the tomato sauce ingredients until well combined, then pour evenly over the potatoes.
Cover with wet parchment paper and the lid and bake for 40 minutes, then remove the lid and parchment paper and bake uncovered for another 10 minutes.
Set the oven to broil at 450°F and broil for 5-7 minutes, watching closely, until golden.
Garnish with chopped cilantro. Enjoy!