Greek Style Stuffed Eggplant/Summer Squash/Zucchini

Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

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 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.