This is an easy recipe for zucchini stuffed with beef and rice in an egg and lemon sauce. A hearty and delicious Greek stew with Avgolemono sauce.
More story and photos here.
Ingredients
- 8-9 zucchini.
- 250 gr (9 oz) mince beef.
- 100 gr (3.5 oz) long grain rice.
- A small bunch of flat-lead parsley.
- A small bunch of fresh dill.
- 1 onion.
- 2 lemons.
- 2 eggs.
- 1 carrot.
- 1 tablespoon corn flour.
- ½ cup of extra virgin olive oil.
- 1 ½ teaspoon of salt.
- 1 teaspoon of ground pepper.
Instructions
- Add the onion, parsley and dill in a food processor and chop them for a few seconds. Add them in a bowl together with the meat and rice. Add 2 tablespoons of olive oil, season with salt and pepper and knead for a few minutes.
- Cut the zucchini in half. Cut the edges so they are relatively flat so they can stand still in the pot.
- Use a knife and start removing the flesh from the zucchini. Make sure you don't tear the walls as you don't want them to leak during cooking. Also, try not to reach the bottom and leave ~ ½ inch of a spacer.
- Use a spoon and start filling the zucchini with the meat and rice mixture. Place them one by one in the pot making sure that they are tight and they won't fall during cooking. Cut the carrot in 4-5 pieces and add it into the pot. Pour in the remaining olive oil and fill the pot with warm water until it reaches just below the top of the zucchini (~ 1 inch). Cover with a plate to make sure that the zucchini do not move during cooking.
- Cook the stuffed zucchini on low heat with the lid on for ~ 1 ½ hours.
- For the Avgolemono sauce, add the eggs and juice from the lemons in a bowl and start whisking. Use a tablespoon and introduce some of the juice from the zucchini pot. Keep whisking because you don't want the eggs to be cooked from the heat of the juice. Add some more juice (~ 6-7 tablespoons in total) while you keep whisking. Add the corn flour and whisk well.
- Serve the stuffed zucchini with the egg and lemon sauce on top.
bon appetit
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