Russian Zucchini Vegetable Casserole

* Zucchini, 2 cup, sliced
* Carrots, raw, 3 medium
* Onions, raw, 2 medium (2-1/2" dia)
* Cilantro, raw, 16 tbsp
* Tomato juice, without salt added, 2 cup
* Salt, 1 tsp
* Pepper, black, 1 tsp
* Cider Vinegar, 1.5 tbsp
* *Summer Squash, .5 cup, sliced
* Mushrooms, fresh, .25 cup, pieces or slices

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. Remove from heat and stir in the cilantro. Mix the tomato juice with the 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 use a 19 x 13 x 2 ). Bake in the oven, adding tomato juice if it gets dry, until the zucchini are tender, about 40 minutes. Sprinkle with cilantro before serving.


Number of Servings: 7

Recipe submitted by SparkPeople user AFRICAPARISH.