Greek Style Stuffed Eggplant/Summer Squash/Zucchini

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • day one.
  • coat zucchini with light coating of olive oil or other fat.
  • roast zucchini in 400-450 degree oven for 20 minutes.
  • meanwhile, in a large frying pan BROWN the meat on medium-high heat, but keeping it slightly undercooked.
  • lower flame to medium, and add thyme, oregano, salt & pepper.
  • chop onions & add.
  • mince garlic & add.
  • chop tomato & add.
  • measure wine & deglaze with it.
  • cool both the zucchini and meat mixture, & store in fridge til next day.
  • day two.
  • blend together: butter, breadcrumbs & cheese, and set aside.
  • slice squash lengthwise, scoop center, chop the scooped zucchini "meat," & add to meat mixture.
  • lay zucchini shells in a baking pan.
  • add 1 egg and breadcrumbs to meat mixture.
  • fill zucchini shells with meat mixture.
  • top with breadcrumbs & cheese mixture.
  • bake at 400 for 40 minutes or until crumb mixture is browned.
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