1/1 Photo of Greek-style Summer Squash
1 hr 20 mins
Adapted recipe from Crescent Dragonwagon. Uses much less oil than a more authentic Greek dish.
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Units: US | Metric
- 1Prepare a large cast-iron skillet (with a tight fitting lid) with non-stick cooking spray.
- 2Put skillet on very low-heat burner.
- 3Add the oil and garlic; then add the squash.
- 4Sprinkle the chopped tomatoes over the squash.
- 5Cook, uncovered, for 10 minutes (do not stir).
- 6Cover and cook 30 minutes (do not stir); make sure the heat is low enough to not cause burning.
- 7Do not be alarmed if one side of the squash is browned, that is good and how it should be.
- 8Uncover and stir carefully (squash should be very tender and you don't want to break it up).
- 9Increase the heat, stir gently occasionally, until the liquid is evaporated and the squash is the consistency of a chunky puree.
- 10Remove from heat.
- 11Season with salt, pepper, and cayenne to taste; add in the dill and stir.
- 12Serve immediately.
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Nutritional Facts for Greek-style Summer Squash
Serving Size: 1 (211 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 83.4
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 7.6 mg
- Total Carbohydrate 11.2 g
- Dietary Fiber 3.5 g
- Sugars 6.9 g
- Protein 3.8 g