Stuffed Summer Squash With Olive Oil ( Kabak Bayıldı)

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  • Summer squash 6 medium size
  • Water (hot) 1 cup
  • Olive oil (absorbed during frying) 8 tablespoon
  • Onion 2 medium size
  • Tomatoe 2 small size
  • Parsley 1/3 bunch
  • Garlic 2 clove
  • Salt 2 teaspoon
  • Sugar 1 teaspoon


Remove stems and blossom ends of squash. Cut into half lengthwise. Sauté 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. Sauté 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

Republic of Turkey, Ministry of Culture

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