Best Greek Style Summer Squash Recipes

GREEK STYLE STUFFED EGGPLANT/SUMMER SQUASH/ZUCCHINI

Steps:

• day one.
• coat zucchini with light coating of olive oil or other fat.
• roast zucchini in 400-450 degree oven for 20 minutes.
• meanwhile, in a large frying pan BROWN the meat on medium-high heat, but keeping it slightly undercooked.
• lower flame to medium, and add thyme, oregano, salt & pepper.
• chop onions & add.
• mince garlic & add.
• chop tomato & add.
• measure wine & deglaze with it.
• cool both the zucchini and meat mixture, & store in fridge til next day.
• day two.
• blend together: butter, breadcrumbs & cheese, and set aside.
• slice squash lengthwise, scoop center, chop the scooped zucchini "meat," & add to meat mixture.
• lay zucchini shells in a baking pan.
• add 1 egg and breadcrumbs to meat mixture.
• fill zucchini shells with meat mixture.
• top with breadcrumbs & cheese mixture.
• bake at 400 for 40 minutes or until crumb mixture is browned.

GREEK-STYLE SUMMER SQUASH

Steps:

• Prepare a large cast-iron skillet (with a tight fitting lid) with non-stick cooking spray.
• Put skillet on very low-heat burner.
• Add the oil and garlic; then add the squash.
• Sprinkle the chopped tomatoes over the squash.
• Cook, uncovered, for 10 minutes (do not stir).
• Cover and cook 30 minutes (do not stir); make sure the heat is low enough to not cause burning.
• Do not be alarmed if one side of the squash is browned, that is good and how it should be.
• Uncover and stir carefully (squash should be very tender and you don't want to break it up).
• Increase the heat, stir gently occasionally, until the liquid is evaporated and the squash is the consistency of a chunky puree.
• Remove from heat.
• Season with salt, pepper, and cayenne to taste; add in the dill and stir.
• Serve immediately.