Stuffed Zucchini with Egg & Lemon Sauce (Avgolemono)

Stuffed Zucchini with Egg & Lemon Sauce
Irresistible, delicious and easily prepared. We purchase zucchini round, like balls (the classic too is a joy for this dish) to open, remove the pith and fill them with a delicious and aromatic minced meat. So simple and so fast.
The accompanying sauce, lemon sauce, this great Greek sauce with the unique ability to thicken and give body to food together with the subtle, tangy flavor of lemon, is for most a necessary corollary of this dish.
Yours!
work: 45′ time: 1h:45′ easy:

Stuffed Zucchini with Egg & Lemon Sauce Stuffed Zucchini with Egg & Lemon Sauce

Ingredients (5 servings)

  • 8-10 zucchini round, large
  • 400 g (14.1 oz) mixed minced meat, veal+pork
  • 100 g (3.5 oz) arborio rice
  • 1 onion large
  • ½ bunch parsley
  • 4-5 peaks fresh mint
  • crumb of 2 zucchinis, mashed
  • 1 tomato
  • 300 g (10.6 oz) chicken stock*
  • 60 g (2.1 oz) olive oil
  • 2 large eggs or 3 medium
  • 2 lemons
  • salt, pepper, paprika
In a large bowl add the ground beef, grated onion, rinsed rice, parsley and chopped mint, crumbs from 2 mashed zucchini, tomato cut into cubes, 1 beaten egg and half the olive oil.
Season with salt and seasoning.
Knead the ingredients thoroughly to make a uniform mass.
Cover the bowl and refrigerate until you prepare the zucchini.
Round zucchini are easily opened with a spoon. Wash and cut them a little from both ends. Cut on the top side a disc that will be their cap. Empty them leaving the at perimeter and the bottom enough crumb. Salt them inside and place them in wide pot into which we throw the olive oil.
With a spoon fill them up. They contain some rice and all the other components will be reduced in volume by boiling and thus will not rise much.
Cover with their caps and pour the chicken stock *. Fill the remaining oil and some water to reach halfway through the zucchini. Add salt and pepper.
Simmer in a covered pot for 50'-60'.
For the lemon sauce, beat the egg whites in meringue and add the egg yolks, the lemon juice and a little broth of the pot to gradually balance the temperatures. Pour the lemon sauce into the pot, boil for 1'-2' and withdraw the pan from heat.
If you want you can accompany with additional lemon-egg sauce in sauceboat.
Stuffed Zucchini with Egg & Lemon Sauce Stuffed Zucchini with Egg & Lemon Sauce

* chicken stock

  • 1 chicken thigh
  • 1 potato
  • 1 onion
  • 1 carrot
  • 2 tablespoon oil
  • salt & pepper
In a saucepan put water to boil and pour in cleaned, washed and chopped vegetables and chicken to boil well. Add more water if needed in order to have 1 liter at the end or even more if you want to save it for 2-3 days in the refrigerator.
Κολοκυθάκια Γεμιστά με Κιμά, Αυγολέμονο

Zambia Sifaki