*  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, sauté carrots in water or vegetable stock
 over medium-high heat for about 5 minutes. 

Add the onions, celery, and zucchini and sauté, stirring, until all the
 vegetables are soft and colored, about 20 minutes. 

Preheat the oven to 375°F.

Stir in the tomato paste and sauté 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 10x15x2 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. 

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