Prep 40 mins
Cook 1 hr
A delcious way to use up loads of large zucchini. I figure one medium to large zucchini per person, per serving, depending on appetite.
- 6 large zucchini (this depends on size, when you cut the zucchini, you should estimate that 2-3 of these pieces will)
- 1 large onion, minced (equaling 1 cup)
- 1 garlic clove, minced
- 1 tablespoon minced fresh spearmint (or 1 tsp dried, crumbled)
- 1⁄2 cup minced parsley
- 1⁄2 cup par-boiled rice
- 1⁄2 lb ground pork
- 1⁄2 lb ground beef, you could use all ground beef and not use pork
- 4 ounces butter
- 2 beef bouillon cubes
- 2 eggs
- 1 lemon, juice of, to 1 1/2
- 3 tablespoons cornstarch
- Cut zucchini into 1/2s or 1/3s, cored on one end (the other end is left intact) and remove filing carefully with corer so that a not-too-thick wall of zucchini remains to contain the filling, keep 1/2 the zucchini flesh removed from the coring, minced (not the shells- but the actual part of the zucchini that was removed, the other half makes a lovely omelette with a bit of parmesan for another meal!).
- You can prepare your zucchini from the previous day and keep, wrapped, in the refrigerator- this actually makes a lot less work on the day of preparation as it's the coring of the zucchini that takes up the most time.
- Mix the meats, onion, garlic, rice, parsley and zucchini in a bowl and season to taste with salt and pepper.
- Stuff this mixture into the opening of the one end of each zucchini piece and make sure the filling goes all the way into the vegetable.
- Level opening neatly so that no filling comes out.
- Layer the filled zucchini pieces in a big pot and add enough boiling water to just cover.
- Put in the stock cubes and the butter and cover.
- Simmer for 45 minutes to 1 hour (knife tip should slip into a piece easily), and take off heat.
- Carefully remove the zucchini pieces with a slotted spoon and place on a reheatable serving dish.
- Strain the cooking liquid left in the pot to remove any pieces of zucchini or grains of rice that may be floating around.
- In a large bowl, whisk the eggs with the cornstarch and lemon juice (add the juice of 1 lemon at this point).
- Slowly ladle in (literally the thinnest of streams) your hot cooking liquid, whisking the eggs all the while so they don't curdle.
- Keep doing this till nearly all the cooking liquid has been used and then pour your egg mixture and any cooking liquid left back into the pot and heat on a low flame until the sauce has thickened.
- Taste, if it needs more lemon, add up to 1/2 more.
- This is what is called an'Avgolemono Sauce' (Egg-lemon Sauce)- it is delicious.
- When ready to serve, put 2-3 piping hot pieces of the stuffed zucchini on each plate and nap with the sauce.
- Serve with feta cheese on the side (you won't believe how good a nibble of feta tastes with each bite of this!), good, crusty bread (you want to get all the sauce), and wine.
Had this item at a restaurant in Athens Greece a few weeks ago. Made your recipe at home last night- It came out perfect. Fairly easy to make. Some Feta cheese and good bread balanced every thing out. Kevin, Charleston SC
Evelyn this is a wonderful recipe, it's similar to one I have made in the past, I omitted the spearmint as I did not have any, I increased the garlic and added in some Parmesan into the meat/rice mixture. We enjoyed this for dinner tonight! Thanks...Kitten:)