Stuffed zuchini and squash “greek style.” #greek #easyrecipes #foodtiktok #cooking recipe as follows. For the squash, take a thin strip off what you decide will be the bottom. This will make it a steady. Turn it over and take a quarter inch thick strip off the top and save the strip. This is your lid. Use a small knife to carve your way around the squash. Then slash diagonally to better loosen the center. Use a small spoon or toothed spoon to scrape out the center of the squash and set them aside. Dice 1/2 onion. 2 cloves of garlic. Heat a large pan to medium. Add olive oil. Add the onions and a pad of butter. Saute for 2-3 minutes. Add 1 lb of ground beef and brown. (Turn the heat up a bit if you need) add the garlic. Salt and peeper the beef. When beef is browned add 1/2 can crushed tomato, 1/2 cup tomato sauce and about 3-4 oz water. Add 1/3 cup of rice. Stir. Reduce heat, cover and simmer for 5 minutes. Pick and chop a handful of fresh mint and add it to the simmer. Pour the remaining crushed tomato and tomato sauce into a baking dish and spread evenly on the bottom. Add pads of butter to the pan. Place squash imto the dish and sprinkle a little sugar into each. Add 1/2 cup grated parm to meat mixture stir and turn heat off. Spoon mixture into each squash and place their caps on them. Roast squash in the oven at 350 for 1 hour, basting them every 20 minutes. Take out of oven, spoon a bed of sauce onto your plate and plate Gemista on top. Kali orexi!