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.
Provided by All-Natural-Nut
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 550.5, Fat 25.3, SaturatedFat 11.6, Cholesterol 137, Sodium 1083.7, Carbohydrate 39.5, Fiber 6.9, Sugar 12.8, Protein 31
GREEK-STYLE STUFFED EGGPLANT (AUBERGINE)
Make and share this Greek-Style Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Halve two of the eggplants lengthwise, score there pulp deeply with a sharp knife (careful not to pierce the skins).
- With a grapefruit knife, scoop out the pulp, reserving it, and leaving 1/2-inch thick shells.
- Sprinkle the shells with salt and pepper; invert (turn over) on paper towels to drain for 30 minutes.
- Cut the reserved pulp, and the remaining whole eggplant into 1/2-inch pieces.
- Transfer to a colander; toss with salt, and let them drain for 30 minutes.
- Pat the shells dry with paper towels, brush them with 1 Tbsp oil.
- Broil them on a rack of a broiler pan under a preheated broiler, about 4 inches from the heat for 5 minutes, or until they are tender.
- In a skillet, heat the remaining 3 Tbsp olive oil over moderately high heat until it is hot, but not smoking.
- Saute the eggplant pieces (that have been patted dry), stirring until they are golden.
- Stir in the chopped onion and the garlic; cook over medium heat until onion is softened.
- Remove the skillet from the heat; stir in the parsley, mint, tomatoes and feta cheese, adding salt and pepper to taste; stir to combine.
- Divide the filling among the shells mounding/heaping it.
- Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbly and golden-- delicious!
Nutrition Facts : Calories 355.1, Fat 26, SaturatedFat 10.4, Cholesterol 50.1, Sodium 1221.9, Carbohydrate 22.5, Fiber 8, Sugar 11, Protein 11.3
ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)
I love summer squash with tomato sauce and Italian herbs, and this healthy vegetarian/vegan dish is so simple to prepare, very filling and delicious. It comes from vegetarian.about.com, and I didn't change too much about it. Originally it called for fresh herbs, but I really don't like using fresh herbs in the crock pot, so I used dried instead, and then just threw a few fresh leaves on top before serving. The toasted pine nuts add a lot to this - I don't recommend omitting them. I was worried about the squash falling apart since I had to leave it in the crock pot well past the suggested cooking time - 9 hours - so I wrapped the zucchini halves in foil before putting them in. It worked great - the squash was very soft, but still together, and the rice was not overcooked at all. The original recipe says it serves four, but I think as a main course it is perfect for two. Putting a little dairy or soy mozzarella or Parmesan on top before serving is nice. This just needs a green salad and maybe some bread to complete the meal. The filling would also probably be great inside bell peppers.
Provided by Vino Girl
Categories One Dish Meal
Time 5h15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
- Place the zucchini halves in the bottom of an oval shaped slow cooker.
- In a small bowl or measuring cup, combine the tomato sauce and vinegar.
- In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
- Fill the zucchini halves with the rice mixture.
- Top with the remaining tomato sauce-vinegar mixture.
- Cover and cook on LOW until the rice is tender, 4 to 6 hours.
- Garnish with the pine nuts, fresh herbs, and cheese.
- Makes 2 main dish servings or 4 side dish servings.
EGGPLANT AND SQUASH ALLA PARMIGIANA
This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market. The dish can be prepared in advance and reheated.
Provided by Florence Fabricant
Categories dinner, lunch, pastas, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Trim the stems from the eggplant and squash. Slice the vegetables lengthwise, no more than 1/4-inch thick. Spread the slices on one or more cooling racks, dust with salt on both sides and let sit for 30 minutes.
- Heat 1 tablespoon of the oil in a 2-quart saucepan. Add the onion and garlic and sauté on low until translucent, about 10 minutes. Increase the heat to medium, add the tomatoes, pepper and bay leaf and cook, breaking up the tomatoes, a few minutes. Reduce heat and simmer the sauce for 20 minutes more. Remove bay leaf and check seasoning.
- Rinse eggplant and squash slices and pat them dry. Dredge lightly with flour. Heat 3 to 4 tablespoons oil in a large skillet. Fry the eggplant and squash until lightly browned, in several shifts, placing fried slices on paper towel to drain.
- Heat oven to 350 degrees. Brush a 10-inch glass pie plate with oil. Spread a very thin layer of the tomato sauce in the pie plate. Add a layer of the eggplant, cutting slices to fit if necessary. Try to arrange them like spokes of a wheel. Spread a little more sauce over them, then the squash slices, then the mozzarella and another layer of eggplant. Finish with the remaining sauce, the Parmigiano-Reggiano and the parsley.
- Bake about 30 minutes, until bubbling and lightly browned on top. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 17 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 672 milligrams, Sugar 5 grams
GREEK STUFFED ZUCCHINI
This is a tasty meat and vegetables with just the right spices to make it a flavorful dish. I got this from the ladies of the Greek Orthodox Church. They always have something special cooking in the kitchen.
Provided by glitter
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Slightly brown the meat, drain if needed.
- Add the seasonings.
- Cook onions and the garlic in the olive oil.
- Add wine and tomato then cook your mixture 30 minute.
- Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
- Set aside while preparing the zucchini.
- Trim both ends of the zucchini and slice in halves lengthwise.
- Parboil them for 3 minutes in salted water.
- Carefully, remove onto paper towels and drain.
- Place into an oiled, flat roasting pan.
- Scoop out the centers discarding the pulp.
- Spoon the meat filling into the shells.
- Top each with bread crumbs, moistened with oil or butter.
- Sprinkle with the grated cheese over all.
- Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.
Nutrition Facts : Calories 436.8, Fat 25.9, SaturatedFat 7.3, Cholesterol 49.7, Sodium 615.8, Carbohydrate 25.2, Fiber 4.3, Sugar 8.4, Protein 19.1
GRILLED GREEK-STYLE ZUCCHINI
Make and share this Grilled Greek-Style Zucchini recipe from Food.com.
Provided by Lavender Lynn
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine zucchini, tomato, olives, and onion in a bowl.
- Combine oil, lemon juice, oregano, garlic salt, and pepper.
- Pour over vegetables and toss to coat.
- Place on a double thickness of heavy-duty foil(about 23 inx 18in).
- Fold foil around vegetables and seal tightly.
- Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender.
- Sprinkle with Parmesan Cheese.
Nutrition Facts : Calories 59.4, Fat 4.4, SaturatedFat 0.9, Cholesterol 1.5, Sodium 74.5, Carbohydrate 4.2, Fiber 1.3, Sugar 2.6, Protein 1.9
GREEK-STYLE STUFFED EGGPLANT
Categories Tomato Side Broil Vegetarian Low Cal Feta Eggplant Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop out the pulp, reserving it and leaving 1/2-inch-thick shells. Sprinkle the shells with salt and invert them on paper towels to drain for 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the salt, and let them drain for 30 minutes.
- Pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes, or until they are tender. In a skillet heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the eggplant pieces, patted dry, stirring, until they are golden. Stir in the onion and the garlic and cook the mixture over moderate heat, stirring, until the onion is softened. Remove the skillet from the heat, stir in the parsley, the mint, the tomatoes, the Feta, and salt and pepper to taste, and divide the filling among the shells, mounding it. Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden.
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