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Name: Russian Zucchini Dill Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 tb Cider vinegar; 2 c Onions chopped; Plus additional for garnish; 2 c Tomato juice; 2 Ribs celery; diced into 1/4"; 2 tb Chopped fresh dill; 6 lg Zuccini; chopped; 3/4 ts Sugar; or more to taste; 3 md Carrots; cut into 1/4" dice; salt and pepper to taste; 2 tb Tomato paste; 3 tb Chopped fresh parsley

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INGREDIENTS

1 1/2 tb Cider vinegar
2 c Onions ; chopped
Plus additional for garnish
2 c Tomato juice
2 Ribs celery; diced into 1/4"
2 tb Chopped fresh dill
6 lg Zuccini; chopped
3/4 ts Sugar; or more to taste
3 md Carrots; cut into 1/4" dice
salt and pepper ; to taste
2 tb Tomato paste
3 tb Chopped fresh parsley

Servings

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 havent 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.

NOTES

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Russian Zucchini Dill Casserole

1 1/2 tb Cider vinegar
2 c Onions chopped
 Plus additional for garnish
2 c Tomato juice
2 Ribs celery; diced into 1/4"
2 tb Chopped fresh dill
6 lg Zuccini; chopped
3/4 ts Sugar; or more to taste
3 md Carrots; cut into 1/4" dice
 salt and pepper to taste
2 tb Tomato paste
3 tb Chopped fresh parsley

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 havent 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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Nutrition

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Serving Size: 1 Serving (1246g)
Recipe Makes: 1 Servings

Calories: 426
Calories from Fat: 13 (3%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 2272.1mg		78 %
Potassium 3127mg		82 %
Total Carbohydrate 99.9g		29 %
	Dietary Fiber 17.3g	69 %
	Sugars, other 82.6g
Protein 15.4g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 426

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