Hypoallergenic Summer Squash Filling

Filling made with yellow squash

     This classic Turkish filling is usually found baked into börek (savory pastries); it is also delicious inside an omelette or sandwich. The filling itself, besides containing no common allergens, yeast or corn, is easy to make and qualifies as vegan.  If you haven't got a variety of pastry, bread or egg you can safely eat, try this filling in stuffed mushrooms, in rice tortilla wraps or on rice cracker canapés. 

     1 c. grated yellow squash or zucchini
     2 green onions, sliced
     1 Tb. olive oil, or other oil to which you are not allergic (See Oil in the 

          Glossary)
     1/2 tsp. dry dill weed (See Spices in the Glossary) or 1/2 Tb. chopped 

          fresh dill weed (See Produce in the Glossary)
     salt (See Salt in the Glossary)
     

     Heat the oil in a pan.  Add the grated squash, onions, dill weed and a sprinkle of salt and cook on medium heat for a few minutes, just until the vegetables are somewhat wilted and have lost their excess moisture. Do not brown.  Adjust salt to taste.