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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 46.5
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 101.5 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.0 g

View full nutritional breakdown of Briami (Sauteed Squash) calories by ingredient
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Briami (Sauteed Squash)

Submitted by: JVANAM

Introduction

The matriarch of an area Greek Orthodox Church is an émigré from Drama in Northern Greece. For every church event she makes this dish. She gave the recipe to my Mother, & now I pass it along to you.

One cautionary, use a seasoned cast iron skillet. The pan needs to get screaming hot before you add the oil. A chemically tempered non-stick pan will peel off its surface when using high heat, before adding oil. That chemical surfacing has been considered to be a cancer carcinogen.
The matriarch of an area Greek Orthodox Church is an émigré from Drama in Northern Greece. For every church event she makes this dish. She gave the recipe to my Mother, & now I pass it along to you.

One cautionary, use a seasoned cast iron skillet. The pan needs to get screaming hot before you add the oil. A chemically tempered non-stick pan will peel off its surface when using high heat, before adding oil. That chemical surfacing has been considered to be a cancer carcinogen.

Number of Servings: 12

Ingredients

    1 Lb. zucchini
    1 Lb. yellow squash (Summer or Winter both works equally well I think)
    3 Tbsp EVOO
    1/2 tsp salt
    1/4 tsp black pepper, to taste
    5-6 Tbsp fresh lemon juice

Directions

1) Trim the end off the squash & cut into matchstick-size strips.

2) Heat a large skillet over medium heat until the pan is very hot. CAUTION- It is best to use a seasoned cast iron pan or even a wok will work.

3) Into the hot, hot pan add in the oil, pouring the oil away from you to avoid burning yourself. Immediately add the squash, again pouring the strips into the pan away from you, or anyone else for that matter. (Just a side note for this step I use one of those wire mesh splatter guards. Just to avoid any injuries or burns.)

4) With a wooden spatula or slotted spoon stir continuously until the sizzle quiets down.

5) Season the squash with S & P. (Not in the ingredients list, but you can add if you wish a dash of ground sage.)

6) When the squash is just barely tender, about 2 minutes, add the lemon juice OVER THE SQUASH. This is for seasoning, not deglazing. (Not in the ingredients list, but you can add if you wish a Tbsp of rinsed capers.)

Taste for final seasonings.

7) Reduce the heat to low and cook for a minute or two until squash is crispy on the outside and tender on the inside.

===A great thing about this dish is after it’s cooked it can be served hot as is, or cold with Tzatziki dip. I prefer the Tzatziki submitted by LOULOUB on the SP shared recipes DB.===

An individual serving size is 3/4 cup.

Number of Servings: 12

Recipe submitted by SparkPeople user JVANAM.






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