Briam

Ingredients

•     Pepper
•     1 can chopped tomatoes
•     Salt
•     2 eggplants
•     Dried thyme
•     4 medium potatoes, cut in similar cubes
•     Nutmeg
•     5 large zuccini,
•     2 bay leaves (dafni)
•     1/2 cup olive oil
•     2 onions
•     4 cloves garlic

Directions

1. Chop zuccini, potatoes and eggplants to small cubes.

2. Chop onions into 4 pieces each and crush the garlic cloves.

3. Place all the vegetables in a baking pan and mix them together.

4. Add olive oil, a dash of nutmeg, a dash of thyme, the bay leaves as well as salt and pepper, mixing everything together well.

5. Preheat oven at medium heat and bake for an hour. Keep adding a little bit of water at intervals to make sure the mix doesnt fry in the pan.

6. Remove from oven, allow some time to cool and serve warm.

Note : Dish is suitable for vegetarians. Serves 4 people.

Source: Greekrecipes.gr

Boiled Zucchini

Ingredients

•     Olive Oil
•     Salt
•     1/2Kg (1 lb) Medium sized zuchini

Directions

1. Wash and cut of the ends off of the zuchini's

2. Heat up a large saucepan, half filled with salted water.

3. When water boils, add the zuchini's and boil till they are soft. (check with a fork to see when it passes through the zuchini with ease).

4. Remove on a plate and serve hot with some olive oil.

Note : Can be refrigirated and served at a later time, in which case you should not add olive oil, before serving.

Source: Greekrecipes.gr

Lamb with zucchini and tomato - (Arni me kolokythakia)

NOTES
4 servings
Greek : Αρνί με κολοκυθάκια
Serves / Yields : 4 persons
Season:Spring,Summer

INGREDIENTS

• 1,5 kg lamb, cut in servings
• 1,5 kg zucchini
• 2 onions, finely sliced
• 500 gr tomatoes (use canned tomatoes if fresh are not available)
• 80 gr oil
• Salt
• Pepper

METHOD

Wash the lamb servings and then drain them well. Heat the oil in a large saucepan and sautee the lamb and the onions. Then, add the tomatoes and some water and simmer for 45 minutes. Cut the zucchini in small pieces and add them in the saucepan. Then, boil the meat for some more time until the zucchini are tender, the water is absorbed and the lamb remains only with its oil and its sauce.

Source: Greek-recipe.com

Beef stew with zucchini - (Vodino me kolokythakia)

NOTES

Serves 5-6 persons

Source: Recipe is taken from Dora's Parisi book, Tastes of the Aegean.
A little tip from Dora: Always pour some hot water over cleaned onions, before roasting them. This makes the onions' taste less bitter and more sweet. One of Dora's secret in cooking is always to add a pinch of sugar on whatever you are cooking.
Greek : Βοδινό με κολοκυθάκια

INGREDIENTS

• 1 kg beef, cut in servings
• 1 kg medium size zucchini
• 1 1/2 cup olive oil
• 2 medium onions, cut in thin slices
• 2 tomatoes, peeled
• 1 cube of vegetable stock
• 2 garlic cloves
• Pinch of sugar
• parsley
• Sugar
• Salt
• Pepper

METHOD 

Use a large saucepan for this recipe. Saute the onions in 1 cup of olive oil. Then add the beef and saute it in all sides. Add parsley, salt, pepper, the vegetable cube stock, the tomatoes (cut in pieces), sugar, garlic and some water. Let the meat boil. Then wash the zucchini well, scrape them, cut them in round slices or cubes and saute them in the rest of olive oil (1/2 cup). Finally add them into the saucepan and boil together with the meat until meat is tender and left only with its oil. Add more water if required.

Cooked Zucchini Salad (Kolokithakia Vrasta)

Ingredients
2 lbs small young Zucchini
Oil-Lemon Dressing (Courgettes)

Preparation
Lop both ends off zucchini and wash. Drop in a large pan half filled with hard boiling water and boil 15-20 minutes, until tender. Do not overcook. Drain in a colander and pour a little cold fresh water over them, to set the fresh green color and the texture. Drain well. If cooked in advance, keep covered in the refrigerator, until used. To serve, drop them for a minute in hard-boiling water and drain. Arrange on a platter whole or cut in rounds. Pour on oil-lemon dressing, just before serving.
 

You can find here more recipes like this...

GreekCuisine.com

Zuccchini Fritters (Kolokithopita)

These tasty fritters are very easy to prepare and can be served as one of several side dishes - they go nicely with Tzatziki - or as a light snack on their own.

Ingredients

½ kg zucchini
1 medium onion grated
150g feta cheese crumbled
4 tablespoons breadcrumbs
1 tablespoon chopped parsley
1 tablespoon chopped fresh mint
3 medium size eggs – preferably free range
200 ml sunflower oil
Salt and pepper

Preparation

Grate the zucchini and put it in a colander. Sprinkle salt on top and leave it to drain for 1 hour.

Beat the eggs lightly and place in a mixing bowl.

Add the rest of the ingredients.

Drain the zucchini well between the palms of your hands and add to the mixture.

Mix all the ingredients lightly.

Put the oil in a frying pan and heat well.

To make each fritter use a tablespoon to take a scoop from the mixture and with the aid of another spoon push it into the frying pan.

Fry the fritters for a few minutes until they are nicely browned.

Continue until all the mixture has been used.

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