Stuffed squash in olive oil
6 servings
30 minutes
Stuffed pattypans in olive oil is a refined dish of Greek cuisine, combining the tenderness of small pattypans and the piquancy of feta. In Greece, such recipes are often associated with summer feasting traditions when fresh vegetables take center stage. Feta gives the dish a rich creamy flavor with a slight tang, while oregano and black pepper add aroma and depth of taste. Olive oil acts not only as a preservative but also enhances all ingredients, making them softer and infused with Greek motifs. This treat perfectly complements the table as an appetizer and can serve as a pleasant reminder of sunny Mediterranean even in cold seasons.
1
Prepare all the ingredients.
2
Wash and dry the small patissons well.
- Baby pattypan squash: 300 g
3
Cut off the tops of the patissons and scoop out the insides with a spoon.
- Baby pattypan squash: 300 g
4
Fill the patissons with feta cheese and close with the tops.
- Feta cheese: 100 g
5
Transfer the patissons to a jar, add salt (be careful with it if the cheese is very salty), pepper, and oregano.
- Salt: to taste
- Freshly ground black pepper: to taste
- Dried oregano: 0.5 teaspoon
6
Pour olive oil into the jar to the brim and close the lid.
- Olive oil: 300 ml
7
Place a kitchen towel at the bottom of a large pot and put a jar on it.
8
Fill the pot with water up to the shoulders and place it on medium heat. When the water boils, reduce the heat and simmer for 20 minutes.
9
Remove the jar from boiling water with tongs or a pot holder, let it cool completely, and then store it in a dark cool place.