Stuffed Summer Squash With Olive Oil

Sample Dishes from Turkish Cuisine

Stuffed Summer Squash With Olive Oil ( Kabak Bayıldı)

Preparation

Remove stems and blossom ends of squash. Cut into half lengthwise. Saute in olive oil in a covered nonstick pan for 15 minutes. Remove from pan. Reserve drippings. Arrange in a baking dish side with cut sides up. Split each lengthwise with a tablespoon. Set aside. Cut onions in half. Slice into 1- 2 mm thick slices. Add to drippings. Saute for 2-3 minutes or until tender, stirring occasionally. Stir in diced tomatoes, reserving one. Add crushed garlic, finely chopped parsley; mix well. Season with salt and sugar. Add water. Cook for 1-2 minutes. Fill split squash with mixture. Cut reserved tomato into 12 wedges. Top stuffed squash with tomato wedges. Add hot water gradually from one corner of dish. Bake in a moderate oven for 30-35 minutes or until tender (or cover and simmer for 35-40 minutes until tender). Remove from oven; cool. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

It is prepared in the western and southern regions and served for lunch or supper as a side dish. Zucchini can be used instead of squash. Chopped fresh mint leaves or dried mint may be sprinkled over.