Frying vegetables

Ground beef - • large potatoes, sliced • zucchini, sliced • eggplants, sliced (if you don’t like eggplant, use mushrooms instead) • Olive oil • Béchamel sauce -

Meat sauce – see recipe above • Béchamel sauce – see recipe above • Vegetables of your choice, such as: • Vegetables: eggplants, zucchini, potatoes, sweet potatoes

country-style sausages, sliced into rounds • large eggplants, cut into thick pieces • Italian frying peppers (or long sweet peppers), cut into large pieces • hot pepper, finely chopped • large onion, finely chopped • garlic cloves, finely chopped • olive oil (60 ml) • tomatoes, grated • tomato paste • sugar (if the sauce tastes too acidic) • Freshly ground black pepper • Salt •

large zucchinis (over 10 oz each / over 300 grams each) • shredded cheese (about 7–9 oz / 200–250 grams) • almond flour (about 5–7 oz / 150–200 grams) • eggs • Salt and pepper • Plenty of fresh dill, finely chopped • little mint or basil • onion, very finely chopped (optional: can skip if using onion powder) • Optional: garlic powder and onion powder • Oil • ▪️ Lemon ▪️ Yogurt / spicy cheese dip / sour cream / crème fraîche

zucchinis (use the pulp) • shredded cheese (100 grams) • feta cheese (100 grams) • large potato • yellow onion • green onion • Plenty of dill • little parsley • Salt, pepper • little dry mustard • Plenty of breadcrumbs • egg •

grated zucchini (about 500 grams) • feta cheese (about 200 grams) • eggs • green onions • dill • mint • cumin • salt • all-purpose flour (about 80 grams) • Oil for frying

zygouri (year-old lamb) (about 1.5 kg) • medium potatoes • zucchini • Juice of 2-3 lemons • Salt and pepper • Oil for frying • garlic cloves • ripe tomatoes • tomato paste or a little tomato purée • Salt and pepper • whole cloves • allspice berries •

zucchini (about 1 kg) • eggs • crumbled feta cheese (about 250 grams) • parsley, finely chopped • dill, finely chopped • green onions, finely chopped • all-purpose flour (about 110 grams) • plain breadcrumbs (about 50 grams) • baking powder • olive oil • Salt • Pepper •

zucchini • eggs • milk (30 ml) • feta cheese (100 grams) • Salt and pepper to taste • Olive oil for frying

zucchini • All-purpose flour • Salt • Sunflower oil for frying

horn peppers (more if they are small) • eggplants • grated tomato • tomato paste • Sunflower oil for frying • Olive oil • Salt, pepper, oregano • bay leaf • Optional: a little thyme and a splash of red wine

large eggplants • zucchini • potatoes • Corn oil for frying • Roma tomatoes • yellow onion • garlic cloves • Olive oil • Salt and pepper to taste • Sweet paprika, turmeric (optional)

green beans (about 14.5 oz/411g each) • cream of mushroom soup (about 10.5 oz/298g each) • milk (120 ml) • soy sauce • Black pepper • large onion • Buttermilk • All-purpose flour for coating • Corn oil for frying

medium zucchini • eggs • feta or ricotta cheese (about 100 grams) • All-purpose flour, • baking powder • vegetable seasoning (like Vegeta) • Black pepper • Plenty of dried mint • olive oil • Vegetable oil for frying

zucchini (about 500 grams) • small green onions • fresh mint • fresh parsley • plain dry breadcrumbs (about 75 grams; I used rustic bread and ground it in a food processor) • mild graviera cheese, shredded (about 50 grams; or substitute with mild Swiss or Gruyère) • feta cheese, crumbled (about 50 grams) • large egg • Slightly less than 1/4 cup olive oil (about 3 tablespoons or 40 ml) • Salt and freshly ground black pepper • All-purpose flour for dredging • Vegetable oil for frying

medium zucchini, grated and well-drained • chopped dill (about 25 grams) • chopped mint (about 25 grams) • green onions, finely chopped • medium onions, grated • tomatoes, grated • eggs • crumbled feta cheese (about 250 grams) • dried oregano • smoked paprika • Salt • Pepper •