Stuffed Zucchini with Ground Meat and Avgolemono Sauce.

Ingredients
- 1 kg medium zucchini (12 pieces)
- 400g ground beef with fat
- 100g glutinous rice or risotto rice
- 1/2 onion, chopped
- 3 fresh onions, chopped
- 3 garlic cloves, minced
- 1/2 bunch parsley, chopped
- 1/2 bunch dill, chopped
- 1/2 bunch mint, chopped
- Zest of 1 lemon
- Peel of 1 lemon
- 6 small carrots
- 1 celery stick, chopped
- Stems from the herbs (dill, parsley, mint)
- 1 bay leaf
- Approximately 1200ml water
- 1/2 teaspoon saffron threads
- Salt and pepper to taste
- 150ml olive oil
For the Avgolemono Sauce
- 4 egg yolks
- Juice of 2 lemons
- 3 tablespoons flour
Method
- In a pan, add and sauté the fresh and dry onions, garlic, and celery for two minutes until slightly translucent.
- Add the parsley, dill, and mint and sauté for another two minutes.
- Add the chopped zucchini flesh, lemon zest, salt, and pepper, and sauté for another 2 minutes until everything is well combined. Set aside.
- In a bowl, combine the ground meat, rice, olive oil, salt, pepper, and the sautéed herb mixture. Optionally, you can add one whole egg to bind the mixture. Mix well until the filling is ready.
- Stuff the zucchini with the meat mixture, pressing it down with your hand or using a small spoon or piping bag to ensure the filling is evenly distributed.
- In a pot, layer the carrots, herb stems, lemon peel, bay leaf, and celery. Place the stuffed zucchini on top.
- Pour in enough water to cover the zucchini. Dissolve the saffron in a little warm water and add it to the pot along with a little salt and pepper.
- Cover with parchment paper and the pot lid, and simmer for 40 minutes.
- In a bowl, whisk together the egg yolks, flour, and a little lemon juice until smooth. Gradually add the remaining lemon juice while continuing to whisk to avoid lumps.
- Slowly add some of the hot broth from the pot to the egg mixture, whisking constantly to temper the eggs.
- Pour the egg mixture back into the pot, gently shaking the pot to combine without using a spoon. Simmer for a very short time until the sauce thickens. #youtube #dinner #greece #greekfood #recipe #chicken #lamb #snapper

[@athinagregoriadou6748]

Looks fantastic! The staffing technique is amazing!!!❤️Bravo!

[@therealgreekchef]

Thank you! Cheers!

[@joeyq9953]

Gorgeous and talented man

[@therealgreekchef]

Thank you kindly

[@kloves3lvandcckelli315]

The best!!!!! Amazing ❤😊

[@therealgreekchef]

Thanks

[@VickyVanRooyen]

How do you hollow out the zucchini? Do you have a particular tool or method?