Here’s a recipe that combines my some of favorite vegetables — eggplant, potatoes and onions — with other ingredients to make a one-dish meal. I ate a wonderful version of this dish, Beef Moussaka, at Lebanese restaurant in Niagara Falls, Canada, of all places. It has been five years since we took the trip to Canada and I’ve made many attempts at duplicating the recipe. With eggplant in season in the summer, I’m trying again and here’s my final recipe.
Every now and then I’ll find a recipe that just absolutely “wows” the main ingredient. Such is the recipe, “Mrs. Elias’ Stuffed Yellow Squash.” Yellow squash is plentiful in the summertime; I’ve been looking at it in the grocery stores for a while now. It’s a good vegetable to include in meals while in season.
There are so many creative ways to cook yellow squash–beyond boiled. A local Lebanese diner serves stuffed baby yellow squash on their cafeteria-style menu every day. I’ve always been curious about how the squash dish was made. I found a similar recipe in a saved newspaper clipping and tried it; the recipe was delicious–one of the best I’ve made in a while.