INGREDIENTS

INSTRUCTIONS

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.

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