Greek-style Summer Squash Recipe #91492
Adapted recipe from Crescent Dragonwagon. Uses much less oil than a more authentic Greek dish.
1½ hours | 30 min prep
SERVES 4 -6
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- 6 summer squash, sliced 3/8 inch thick (6-inches in length for each)
- 1 roma tomato, chopped
- salt and pepper
- cayenne (to taste)
- 1 teaspoon dried dill weed
- 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.
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5 stars