*  Exported from  MasterCook  *
 
                      Russian Zucchini Dill Casserole
 
 Recipe By     : Serving Size:
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetarian                       Casseroles
                 Vegetables                       Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      lg            Zuccini -- chopped
    3      md            Carrots -- cut into 1/4 dice
    2      Cups          Chopped onions
    2      Ribs          celery -- diced into 1/4
    2      Tablespoons   Tomato paste
    3      Tablespoons   Chopped fresh parsley
                         plus additional for garnish
    2      Tablespoons   Chopped fresh dill
                         Salt and pepper to taste
    2      Cups          Tomato juice
      3/4  Teaspoon      Sugar -- or more to taste
    1 1/2  Tablespoons   Cider vinegar
 
 Heavily adapted from “Vegetable-Stuffed Zucchini with Feta Cheese Sauce” in
  “Please to the Table -- The Russian Cookbook”. It works equally well with
  yellow squash or bell peppers, (in fact, my favorite is yellow crookneck
  squash), but is usually better with zucchini or a mix of zucchini and
  squash. 
 In a large skillet or dutch oven, saute' carrots in water or vegetable stock
  over medium-high heat for about 5 minutes. 
 Add the onions, celery, and zucchini and saute', stirring, until all the
  vegetables are soft and colored, about 20 minutes. 
 Preheat the oven to 375 F. 
 Stir in the tomato paste and saute' for 3 to 4 minutes more. 
 Remove from heat and stir in the parsley and dill. 
 Mix the tomato juice with the sugar, vinegar, salt, and pepper; then stir
  this mixture in as well and just bring to a boil. 
 Pour the mixture into a flat-bottomed heatproof casserole that will
  accommodate the entire amount (I think we use a 10 x 15 x 2 which is plenty
  large enough). 
 Bake in the oven, adding tomato juice if it gets dry, until the zucchini are
  tender, about 40 minutes. 
 Sprinkle with parsley before serving. 
 The original recipe called for a cup of feta cheese, preferrably Bulgarian,=
  to be crumbled over the top and baked 10 minutes longer. Fat-Free feta (if
  such a thing exists) might work. We haven't made this since we went VLF,=
  but I imagine I would sprinkle a few tablespoons of fresh grated fatfull
  Parmesan over the top to give it that cheesy edge that used to be supplied
  by the feta. 
 
  
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 
 --=====================_828553858==_
 Content-Type: text/plain; charset=“us-ascii”
 
 
 --=====================_828553858==_--