3 C. Sliced Carrot
1 C. Sliced Parsnips
Pepper to taste
1/2 C. Chopped Parsley
2 Zucchini or 4 Pattypan Squash, or combination

Steam carrots and parsnips in saucepan until very tender. Drain vegetables. Mash or process root vegetables in food processor and season with pepper. Stir in chopped parsley. Preheat oven to 350 degrees. Prepare vegetables for stuffing. Trim ends from zucchini and cut into half lengthwise. Remove tops from pattypan squash. Hollow out vegetable centers, leaving border all around. Boil or steam boats until tender, about 6 minutes. Arrange vegetables in single layer in oven-proof dish and either pipe or spread carrot-parsnip puree into the hollowed out boats. Pour in just enough water to cover bottom of dish. Cover and bake until heated through, about 15 minutes.