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: 1 hr 40 mins
• Serves: 4-6

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.