Vegetable Boats

Name: Vegetable Boats
Yield: 4.0
Ingredients: 3.0 cup Sliced Carrots; 1.0 cup Sliced Parsnips Salt And Pepper To Taste; 0.5 cup Chopped Parsley; 2.0 Zucchini Or Pattypan Squash Or Combination; 1.0 Zucchini And Pattypan Squash; 1.0 In Medium Saucepan Boil Or Steam Carrots And; Parsnips Together Until; Very Tender; 2.0 Drain And Mash Or Puree In Food Processor; 3.0 Season To Taste With Salt And Pepper; 4.0 Stir In Chopped Parsley; 5.0 Preheat Oven To Degrees F; 6.0 To Prepare Vegetables For Stuffing Trim Ends