Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Sliced carrots 2 Zucchini or 4 pattypan
1 c Sliced parsnips Squash or combination
Salt and pepper to taste 1 Zucchini and 2 pattypan
1/2 c Chopped parsley Squash

1. In medium saucepan boil or steam carrots and parsnips together
until
very tender.

2. Drain and mash or puree in food processor.

3. Season to taste with salt and pepper.

4. Stir in chopped parsley.

5. Preheat oven to 350 degrees F.

6. To prepare vegetables for stuffing, trim ends from zucchini and
cut in
half lengthwise. Remove tops from pattypan squash. Hollow out
vegetable centers with grapefruit knife, or teaspoon, leaving a
border of vegetable all around. (Save vegetable pieces to use in
soup.)

7. Boil or steam vegetables until barely tender, about 6 minutes.

8. Arrange vegetables in signle layer in oven-proof dish and pipe or
spoon puree into vegetable boats.

9. Pour in just enough water to cover bottom of dish.

10. Cover and bake 15 minutes, or until heated through.

DEAL-A-MEAL CARDS USED: 2 Vegetable 76 Calories

Taken from Richard Simmons Deal-A-Meal Golden Edition Cookbook.

Enjoy!

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