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Russian Zucchini Dill Casserole

Russian Zucchini Dill Casserole comes together with Lg Zuccini, Md Carrots, Onions, Ribs Celery, and Tomato Paste. Serves 1. Keep it handy for the next time you cook it.

Illustrative photo

Ingrediënten

• 6
• 3
• 2 cup
• 2
• 2 tbsp
• 3 tbsp
• 2 tbsp
• 2 cup
• 3/4 tsp
• 1 1/2 tbsp
• Please To The Table

Bereiding (voorbeeld)

1. 1

   In a large skillet or dutch oven, saute' carrots in water or vegetable stock over medium-high heat for about 5 minutes.

2. 2

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

3. 3

   Preheat the oven to 375 F.

4. 4

   Stir in the tomato paste and saute' for 3 to 4 minutes more.

5. 5

   Remove from heat and stir in the parsley and dill.

6. 6

   Mix the tomato juice with the sugar, vinegar, salt, and pepper; then stir this mixture in as well and just bring to a boil.

7. 7

   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).

8. 8

   Bake in the oven, adding tomato juice if it gets dry, until the zucchini are tender, about 40 minutes.

9. 9

   Sprinkle with parsley before serving.

10. 10

    Parmesan over the top to give it that cheesy edge that used to be supplied by the feta.