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Stuffed Summer Squash With Olive Oil

Sample Dishes from Turkish Cuisine

Stuffed Summer Squash With Olive Oil ( Kabak Bayıldı)

Summer squash6 medium size1 kg
Olive oil (absorbed during frying)8 tablespoon80 gr
Onion2 medium size150 gr
Tomatoe2 small size200 gr
Parsley 1/3 bunch20 gr
Garlic2 clove5 gr
Salt2 teaspoon12 gr
Sugar1 teaspoon4 gr
Water (hot)1 cup200 gr


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)

Energy162 cal
Protein2,4 g
Fat13,6 g
Carbohydrates9,8 g
Calcium55 mg
Iron1,02 mg
Phosphorus61 mg
Zinc1 mg
Sodium788 mg
Vitamin A1050 iu
Thiamine0,09 mg
Riboflavin0,09 mg
Niacin1,78 mg
Vitamin C23 mg
Cholesterol0 mg

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.