Greek Style Stuffed Eggplant/Summer Squash/Zucchini |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 6 |
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This is a great recipe for using up your bland summer vegetables from the garden. You can use it with eggplant, summer squash, zucchini, or all the above! I found that it is easiest if you break the work into two days, starting on a day when you will already have the oven on for something else. In the recipe I state zucchini, but use whichever vegetable you have instead. Ingredients:
olive oil or other fat |
8 zucchini, approx 4-inch long |
3/4 lb ground beef or 3/4 lb ground lamb |
1/2 teaspoon thyme |
1/2 teaspoon oregano |
1 teaspoon parsley |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 medium onions, chopped |
4 garlic cloves, minced |
2 tomatoes, chopped |
1/4 cup dry wine |
2 tablespoons butter |
1/2 cup unseasoned breadcrumbs |
1/2 cup parmesan cheese |
1 egg |
1/4 cup unseasoned breadcrumbs |
Directions:
1. day one.
2. coat zucchini with light coating of olive oil or other fat.
3. roast zucchini in 400-450 degree oven for 20 minutes.
4. meanwhile, in a large frying pan BROWN the meat on medium-high heat, but keeping it slightly undercooked.
5. lower flame to medium, and add thyme, oregano, salt & pepper.
6. chop onions & add.
7. mince garlic & add.
8. chop tomato & add.
9. measure wine & deglaze with it.
10. cool both the zucchini and meat mixture, & store in fridge til next day.
11. day two.
12. blend together: butter, breadcrumbs & cheese, and set aside.
13. slice squash lengthwise, scoop center, chop the scooped zucchini meat, & add to meat mixture.
14. lay zucchini shells in a baking pan.
15. add 1 egg and breadcrumbs to meat mixture.
16. fill zucchini shells with meat mixture.
17. top with breadcrumbs & cheese mixture.
18. bake at 400 for 40 minutes or until crumb mixture is browned.
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