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Casserole, Zucchini Dill (Russian) (D/P, KLP)
Source: Internet
Serves: 6

6 large zucchini, chopped
3 medium carrots, cut into 1/4" dice
2 cups chopped onions
2 ribs celery, diced into 1/4" pieces
2 tablespoons tomato paste
3 tablespoons chopped fresh parsley plus additional for garnish
2 tablespoons fresh dill. chopped
salt and pepper to taste
2 cups tomato juice
3/4 teaspoon sugar, or more to taste
1-1/2 tablespoons cider vinegar

Pre-heat oven to 375°F.

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 (squash or peppers) and sauté, stirring, until all the vegetables are soft and colored, about 20 minutes.

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 a 10"x15"x2" 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, preferably Bulgarian, to be crumbled over the top and baked 10 minutes longer. Fat-Free feta (if such a thing exists) might work. but I imagine I would sprinkle a few tablespoons of fresh grated Parmesan over the top to give it that cheesy edge that used to be supplied by the feta.

Poster's Notes:
Notes included in the recipe are from the original internet poster (unknown).

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 87 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 370mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3-1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates