Evangelos Doussis' Zuchinni Collection

From: doussis@convex1.tcs.tulane.edu (Evangelos Doussis)

Date: Thu, 15 Jul 1993 18:44:16 GMT

these juccini variations are all authentically greek (or turkish, or lebanese- at any rate, they're from our corner of the mediterranean!!)

the first one is one of my favourites, all veggo, lots of oil, served at room temperature or cold- perfect summer dish



5-6 large zuccini, cut in 1 in. cubes
3-4 medium potatoes, cut in similar cubes
2 eggplants (the purple, zuccini look-alike) cut in cubes
1 can stewed tomatoes
3-4 cloves garlic crushed
1 onion , cut in large chunks
a couple of bay-leaves
1/2 cup oil (preferably olive, but anny kind will do)
a dash of nutmeg, thyme
salt and pepper

arrange (really throw in!) all the ingredients in your baking pan, and
give them a good mix (another name for this dish is TOURLOU, i.e.
and bake for about 1 hour at a medium heat oven
keep adding a touch of water to keep the stuff from frying
allow to cool before eating- 
serve with a generous amount of oil and juices 
and with some bread to clean up the plate!

Lathera (translates to THE OILY DISH)

the following is a variation of the above theme, different presentation
the veggoes come out crispier this way

4-5 medium size zuccini, cut in 1/4 in. disks
3-4 medium potatoes, cut in 1/4 in. disks
1-2 medium onions, sliced in thick rings
1-2 medium tomatoes, sliced in 1/4 in. disks
6-7 cloves garlic, peeled and whole
1/2 cup olive oil (or any other oil)
1/2 cup chopped parsley
salt and pepper
2 tblspoons oregano (save for the end!)

arrange in loose layers in the baking tray. try and keep the onion
rings at the bottom of the pan, they get nice and crispy, and the
tomatoes go at the top of the assembly, to let the juices drain down
onto the veggoes
bake for about 1 hour, at medium oven
the oregano should be added a few minutes before taking the tray out
of the oven- burnt oregano loses its flavour, and has a bitter taste
allow to cool before eating

Fried Zuchinni

for the batter:
1 egg (beaten)
1/3 cup milk
1 cup flour
salt, pepper, 
water if needed

stir batter ingredients until batter is smooth- if it's too thick add
water- otherwise add flour- i get it to where it kinda sticks to the

for the juccini
5-6 juccini- cut either steak fries style, or in 1/4 in. disks

dip juccini in batter
deep-fry in preheated oil (i set the stove on medium high) until
batter is crispy
serve with that good tsatsiki that you've made already  :-)


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