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Recipe for Greek Style Stuffed Zucchini

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Zucchini are grown throughout Greece, which means that this recipe is a popular choice all over the country. This is especially popular when zucchini are in season and prevalent in the markets of Greece.

Greek Stuffed Zucchini (Kolokithia Yemista) Recipe Ingredients:

  • Olive oil, for brushing
  • 2 1/4 pounds zucchini, washed
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1 pound ground beef
  • 1 1/2 cups diced, canned tomatoes, drained of their liquid
  • 2 tablespoons fresh, chopped parsley
  • 1 cup prepared bechamel sauce
  • 1 cup grated Kefalotiri cheese or Parmesan cheese

How to Make Greek Stuffed Zucchini:

Preheat the oven to 350 degrees Fahrenheit. Brush a baking sheet with oil.

Cut each zucchini in half lengthwise with a sharp knife. With a sharp spoon, scoop out the middle, seeded portion of each of the eggplant halves. Your goal is to create a hollowed out shell that you can then stuff with other ingredients. Brush each side of the zucchini halves with olive oil. Sprinkle the tops with salt and pepper. Place each half skin side down on the baking sheet.

Drizzle 2 tablespoons of olive oil into a deep skillet and set the heat to medium. Add the onions and saute until soft, about five minutes. Crumble the ground beef into the pan and fry until cooked all the way through. Continue breaking down the meat with a wooden spoon while it cooks. You don’t want to have large pieces of meat because it will be harder to stuff into the eggplants.

Reduce the heat on the skillet to medium-low. Place the tomatoes in a food processor or blender and pulse until small pieces are created. Transfer the tomatoes to the skillet and stir with a wooden spoon. Stir in parsley and sprinkle with salt and pepper.

Remove the skillet from the heat and transfer to a medium bowl. Let cool slightly and stir in the bechamel sauce. Spoon the mixture evenly in all of the zucchini halves. Top with kefalotiri or Parmesan cheese. Bake until cooked all the way through and the tops are browned. This should take 40-45 minutes.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to [email protected] and we will evaluate your suggestion. Thanks!

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This post was written by GreekBoston.com