Greek-style Summer Squash
At a Glance
- Total
- 1 hr 20 min
- Servings
- 4.00 - serving(s)
Categories
- Side Dish
- Greek-style
- Stovetop
Dietary
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Greek-style Summer Squash brings together 1 tablespoon olive oil, 1 tablespoon chopped garlic, 6 summer squash, sliced 3/8 inch thick (6-inches in length for each) in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 4 servings.
Hands-Free Mode Off
Equipment
Large cast-iron skillet with tight-fitting lid
Ingredients
- 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
Instructions
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.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
