Greek Style Stuffed Eggplant/Summer Squash/Zucchini

Name: Greek Style Stuffed Eggplant/Summer Squash/Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil or other fat; 8 zucchini, approx 4-inch long; 34 lb ground beef or 34 lb ground lamb; ½ teaspoon thyme; ½ teaspoon oregano; 1 teaspoon parsley; 1 teaspoon salt; ½ teaspoon fresh ground black pepper; 2 medium onions, chopped; 4 garlic cloves, minced; 2 tomatoes, chopped; ¼ cup dry wine; 2 tablespoons butter; ½ cup unseasoned breadcrumbs; ½ cup parmesan cheese; 1 egg; ¼ cup unseasoned breadcrumbs

Servings: persons

olive oil or other fat
8 zucchini, approx 4-inch long
34 lb ground beef or 34 lb ground lamb
½ teaspoon thyme
½ teaspoon oregano
1 teaspoon parsley
1 teaspoon salt
½ teaspoon fresh ground black pepper
2 medium onions, chopped
4 garlic cloves, minced
2 tomatoes, chopped
¼ cup dry wine
2 tablespoons butter
½ cup unseasoned breadcrumbs
½ cup parmesan cheese
1 egg
¼ cup unseasoned breadcrumbs

1
["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."]

10211

kcal

Calories

784

Fat

Carbs

675

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: olive oil or other fat, 8 zucchini, approx 4-inch long, 34 lb ground beef or 34 lb ground lamb, ½ teaspoon thyme, and more.

Yes, Greek Style Stuffed Eggplant/Summer Squash/Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!