Greek Style Stuffed Eggplant-Summer Squash-Zucchini

May 08, 2023May 8, 20230 1
Greek Style Stuffed Eggplant-Summer Squash-Zucchini
in Main

Prep

45 min

Cook

45 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
8
Calories
287
Sugar
4g
Fat
18g
Greek Style Stuffed Eggplant-Summer Squash-Zucchini is a classic Mediterranean dish that is hearty, tasty, and satisfying. This dish is full of flavor, texture, and nutrition, making it perfect for any occasion. It is an excellent way to use up any leftover vegetables you may have in your pantry. The combination of the juicy vegetables with the savory meat and the crispy breadcrumb topping is a treat for your taste buds.

Instructions

1.Preheat the oven to 375°F.
2.Wash and slice the zucchini and the eggplant in half and scoop out the flesh.
3.Add salt to the zucchini and eggplant and let sit for a few minutes to draw out the moisture.
4.In a large skillet over medium heat, cook ground beef or lamb with thyme, oregano, parsley, salt, and black pepper until browned.
5.Remove the meat mixture from the skillet and set aside.
6.In the same skillet, cook chopped onions and minced garlic until soft.
7.Add chopped tomatoes and dry white wine the skillet and continue cooking until the liquid has evaporated.
8.Add the meat mixture back to the skillet and continue cooking for a few more minutes.
9.Mix seasoned breadcrumbs and grated Parmesan cheese in a small bowl.
10.Add the egg to the meat mixture and mix well.
11.Spread some olive oil or other fat on a baking dish.
12.Arrange the zucchini, eggplant, and summer squash in the baking dish and spoon the meat mixture into each vegetable half.
13.Sprinkle the breadcrumb mixture on top of the vegetable halves.
14.Drizzle a little olive oil or other fat on the stuffed vegetables.
15.Cover the baking dish with foil and bake in the oven for 30 minutes.
16.Remove the foil and bake for another 10-15 minutes.
17.Serve hot and enjoy!

PROS

This dish is healthy, low in carbs, and high in protein.

It is an easy and delicious way to incorporate more vegetables into your diet.

CONS

The cooking process is time-consuming and requires multiple steps.

This dish may not be suitable for those with a food allergy or intolerance to any of the ingredients.

HEALTH & BENEFITS

Eggplants, zucchinis, and summer squashes are all high in fiber and low in calories.
They are also rich in vitamins and minerals such as potassium, vitamin C, and vitamin B6.
Ground beef or lamb is an excellent source of protein and iron, which is necessary for healthy blood cells.

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