Zucchini Dill Casserole

[Guest guest]

Zucchini Dill Casserole

 

6 large zucchini, chopped (yellow crookneck squash or bell peppers)

3 medium carrots, cut into 1/4 " dice

2 cups chopped onions

2 ribs celery, diced into 1/4 "

2 tablespoons tomato paste

3 tablespoons chopped fresh parsley plus additional for garnish

2 tablespoons chopped fresh dill

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 degrees.

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

(squash or peppers) and saute', stirring, until all the vegetables are soft and

colored, about 20 minutes.

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 a 10 x 15 x 2 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, I sprinkled a few

tablespoons of fresh grated Parmesan over the top to give it that cheesy edge

that used to be supplied by the feta.