| 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 °F. |
| 6 | To prepare vegetables for stuffing, trim ends from zucchini and cut in half lengthwise. |
| 7 | Remove tops from pattypan squash. |
| 8 | Hollow out vegetable centers with grapefruit knife, or teaspoon, leaving a border of vegetable all around. |
| 9 | (save vegetable pieces to use in soup). |
| 10 | Boil or steam vegetables until barely tender, about 6 minutes. |
| 11 | Arrange vegetables in signle layer in oven-proof dish and pipe or spoon puree into vegetable boats. |
| 12 | Pour in just enough water to cover bottom of dish. |
| 13 | 10. |
| 14 | Cover and bake 15 minutes, or until heated through. |
| 15 | deal-a-meal cards used: 2 vegetable 76 calories |
| 16 | taken from richard simmons deal-a-meal golden edition cookbook. |
| 17 | enjoy! |
