Greek Style Summer Squash Recipes

Steps:

• Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17x18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape. , Transfer vegetables to a serving bowl. Sprinkle with cheese.

Steps:

• Prepare a large cast-iron skillet (with a tight fitting lid) with non-stick cooking spray.
• Put skillet on very low-heat burner.
• Add the oil and garlic; then add the squash.
• Sprinkle the chopped tomatoes over the squash.
• Cook, uncovered, for 10 minutes (do not stir).
• Cover and cook 30 minutes (do not stir); make sure the heat is low enough to not cause burning.
• Do not be alarmed if one side of the squash is browned, that is good and how it should be.
• Uncover and stir carefully (squash should be very tender and you don't want to break it up).
• Increase the heat, stir gently occasionally, until the liquid is evaporated and the squash is the consistency of a chunky puree.
• Remove from heat.
• Season with salt, pepper, and cayenne to taste; add in the dill and stir.
• Serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
• Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
• Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
• Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.

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.

Steps:

• Heat gas or charcoal grill. In large bowl, combine zucchini, summer squash, salad dressing and pepper flakes; toss to coat. Place zucchini and squash in grill basket (grill "wok"). Reserve mixture in bowl.
• When grill is heated, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until vegetables are tender, stirring occasionally.
• Add tomatoes to mixture in bowl; toss to coat. Add warm zucchini and squash; toss to coat. Sprinkle with cheese. Serve with slotted spoon.

Steps:

• Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
• Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.