Greek Style Stuffed Eggplant/Summer Squash/Zucchini

• olive oil or other fat
• 8 zucchini, approx 4-inch long
• 34 lb ground beef or 34 lb ground lamb
• 12 teaspoon thyme
• 12 teaspoon oregano
• 1 teaspoon parsley
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 tomatoes, chopped
• 14 cup dry wine
• 2 tablespoons butter
• 12 cup unseasoned breadcrumbs
• 12 cup parmesan cheese
• 1 egg
• 14 cup unseasoned breadcrumbs

1. day one.
2. coat zucchini with light coating of olive oil or other fat.
3. roast zucchini in 400-450 degree oven for 20 minutes.
4. meanwhile, in a large frying pan BROWN the meat on medium-high heat, but keeping it slightly undercooked.
5. lower flame to medium, and add thyme, oregano, salt & pepper.
6. chop onions & add.
7. mince garlic & add.
8. chop tomato & add.
9. measure wine & deglaze with it.
10. cool both the zucchini and meat mixture, & store in fridge til next day.
11. day two.
12. blend together: butter, breadcrumbs & cheese, and set aside.
13. slice squash lengthwise, scoop center, chop the scooped zucchini "meat," & add to meat mixture.
14. lay zucchini shells in a baking pan.
15. add 1 egg and breadcrumbs to meat mixture.
16. fill zucchini shells with meat mixture.
17. top with breadcrumbs & cheese mixture.
18. bake at 400 for 40 minutes or until crumb mixture is browned.

olive oil, zucchini, ground beef, thyme, oregano, parsley, salt, ground black pepper, onions, garlic, tomatoes, dry wine, butter, breadcrumbs, parmesan cheese, egg, breadcrumbs

Taken from www.food.com/recipe/greek-style-stuffed-eggplant-summer-squash-zucchini-331677 (may not work)