Greek Style Stuffed Eggplant/Summer Squash/Zucchini

“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.”
READY IN:
1hr 40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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