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Saturday, September 11, 2010

What's Cookin?: Fassolakia me Kolokythakia (Stewed Green Beans and Zucchini)

Greenish Thumb

Sorry, I'm behind on my blogging. This is my official post for Wendy's Greenish Thumb Garden to Table Challenge (Week 4). This week I had finally collected a healthy bunch of green beans from the garden. I used the green beans and some zucchini and patty pan squash to make a Greek dish called Fassolakia me Kolokythakia (Stewed Green Beans & Zucchini). It's simple Greek comfort food. It can be eaten as a vegetarian main dish or a side dish.



Kolokythakia (Stewed Green Beans & Zucchini)
Serves 4-6
Time: 50 minutes

3 Tbsp. extra virgin olive oil
1/2 large onion, chopped
2-3 cloves garlic, minced
1 lb. fresh green beans, trimmed into 1 inch pieces
3 medium squash, chopped
14.5 oz. can diced tomatoes
1/2 c. water
salt and pepper
1/8 tsp. oregano

1) Heat 3 Tbsp olive oil in a wide skillet or Dutch oven (with cover) over medium heat. Add the onions and saute until tender and translucent, 5 minutes. Add the garlic and cook, for another minute while stirring often.

2) Stir in squash and green beans. Saute for a few minutes.

3) Add tomatoes and 1/2 cup water. Bring to a boil, then turn heat down to a simmer. Add salt and pepper. Cover and simmer for 30 minutes or until beans are tender and the mixture is stew-like. Add oregano, adjust salt and pepper if needed and simmer for another 5-10 minutes.

Serve hot or at room temperature.

1 comments:

Wendy said...

looks like a really nice fall dish! I bet the tomatoes add just the perfect amount of tang.