Prep 30 mins
Cook 50 mins
Adapted recipe from Crescent Dragonwagon. Uses much less oil than a more authentic Greek dish.
- 14.79 ml olive oil
- 14.79 ml chopped garlic
- 6 summer squash, sliced 3/8 inch thick (6-inches in length for each)
- 1 roma tomato, chopped
- salt and pepper
- cayenne (to taste)
- 4.92 ml dried dill weed
- 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.
A friend gave me a bunch of summer squash and zucchinni from her garden so I was looking for a recipe that could be a little differant with those fresh taste of summer. This had it all, made it and took as my side to a bar b q party and everyone enjoyed it. Just that little bit differant from other recipes I've tried to get everyone's attention. Can't believe I'm the first to be lucky enough to try this recipe.