STUFFED ZUCCHINI AVGOLEMONO, GREEK WAY
Zucchini is my very favorite summer vegetable. This is a summertime favorite main meal, served hot or at room temperature. Don't forget the fresh bread to dip in the egg-lemony sauce:) Yummy! Hope you try it and enjoy it as much as we do! Kali Orexi!
Provided by Maria *
Categories Other Main Dishes
Time 1h35m
Number Of Ingredients 10
Steps:
- 1. Rinse the zucchini and cut off the stem end. Carefully cut off a slice from the other end to use later as a cap. With a grapefruit spoon or melon baller hollow out the zucchini and chop the flesh.
- 2. To make the stuffing warm ½ the olive oil in a deep frying pan and toss in the onions for 3-4 minutes. Add the finely chopped flesh of the zucchini and stir fry them for another 2-3 minutes. Finally add the minced meat and let it cook completely - (meat no longer pink). Add the rice, parsley, half of the lemon juice and salt and pepper.
- 3. Stuff the zucchini up to ¾. Do not fill them completely so the stuffing will have room to expand while cooking. Cover with the slice you cut off earlier to use as cap. Arrange them side by side in a deep saucepan and if you want fill in the gaps with the potato wedges. That's a trick I learned when my kids were young and weren't too keen on eating zucchini. So I had to find a way to intrigue them:) The deal was with every potato wedge they had to have half a stuffed zucchini. It worked so well they both love zucchini, any how it's cooked:)
- 4. Sprinkle with the remaining olive oil and add enough water to cover the zucchini just above their middle. Season to taste. Put the lid on, bring to the boil and then simmer over medium heat for about 30min until the rice has cooked and if using potatoes, til those are tender. Turn off the heat (if overcooked, the zucchini will become too soft and the rice sticky).
- 5. To make the Avgolemono (Egg-Lemon) sauce: Whisk the eggs (both whites & yolks) and then add remaining lemon juice, a little at a time, while still whisking. Slowly add a couple of ladlesful warm cooking liquid to the egg mixture. Pour the sauce over the food. Holding the casserole by its handles, shake it gently from side to side. If necessary reheat very slowly without covering or boiling. Serve immediately. Enjoy! Kali Orexi!
- 6. Tip: If you want to thicken the sauce, in a small bowl mix a couple of Tbps of cornstartch with a some water or cooled liquid from the pot. Mix well and add to the pot and then gently shake the post from side to side.
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Sara Zafeer
[email protected]Will definitely make again!
Sandra Alcaraz
[email protected]Delicious!
Sindiso Liwani
[email protected]This dish was a bit bland for my taste. I added some extra herbs and spices to the filling, and it turned out much better.
Ajlin Dallashi
[email protected]I'm not a fan of zucchini, but this dish was surprisingly good. The zucchini was cooked perfectly and the filling was delicious. The avgolemono sauce was the perfect finishing touch.
Aqeel Sohotra
[email protected]This dish is a bit time-consuming to make, but it's worth it. The zucchini is tender and the filling is flavorful. The avgolemono sauce is the perfect finishing touch.
Abubakar Yahaya
[email protected]This dish is a great way to get your kids to eat their vegetables. The zucchini is hidden in the filling and the avgolemono sauce is a delicious way to mask the taste of the zucchini.
Md Sadekul
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the zucchini and the avgolemono sauce. I'll definitely be making this dish again.
Estella Mendoza
[email protected]This dish is a great way to use up leftover zucchini. The filling is simple to make and the avgolemono sauce is a delicious addition. I would definitely recommend this recipe to others.
Sundar Chy
[email protected]I've made this dish several times and it's always a hit. The zucchini is always tender and the filling is always flavorful. I love the addition of the avgolemono sauce, which really takes this dish to the next level.
b suvdaa
[email protected]This is one of my favorite Greek dishes. The zucchini is always so tender and flavorful, and the avgolemono sauce is the perfect finishing touch. I always make this dish when I have company over.
Manjula Manjula
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as I hoped. The zucchini was mushy and the filling was bland. I think I'll try a different recipe next time.
Jordin Castro
[email protected]I'm allergic to zucchini, so I made this dish with eggplant instead. It turned out great! The eggplant was tender and the filling was delicious. The avgolemono sauce was the perfect finishing touch.
Aziz Malik
[email protected]This was a great recipe! The zucchini was cooked perfectly and the filling was flavorful. I especially liked the avgolemono sauce. I would definitely recommend this recipe to others.
MD KOVIR
[email protected]This dish was a bit too bland for my taste. I added some extra herbs and spices to the filling, and it turned out much better. The avgolemono sauce was delicious, though.
Marky Shiba
[email protected]I'm not a huge fan of zucchini, but this dish was surprisingly good. The filling was flavorful and the avgolemono sauce was creamy and tangy. I'll definitely be making this again.
Megan York
[email protected]Just made this dish for dinner and it was a hit! The zucchini was tender and the filling was delicious. The avgolemono sauce was the perfect finishing touch. I'll definitely be making this again.
Jony das Jony das
[email protected]This stuffed zucchini dish was a delightful culinary journey to Greece. The flavors of the filling, perfectly complemented by the tangy avgolemono sauce, created a symphony of taste in my mouth. The zucchini itself was tender and cooked to perfection