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Russian Zucchini Dill Casserole

List of Ingredients




6 large Zuccini - chopped
3 medium Carrots - cut into ¼" dice
2 cups Chopped onions
2 Ribs celery - diced into ¼"
2 tbsp Tomato paste
3 tbsp Chopped fresh parsley
2 tbsp Chopped fresh dill
Salt & pepper to taste
2 cups Tomato juice
¾ tsp Sugar
1½ tbsp Cider vinegar





Recipe



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 10x15x2 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.