Greek Style Stuffed Eggplant/summer Squash/zucchini

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.