Stuffed zucchini

Stuffed zucchini

www.argiro.gr

Stuffed zucchini with avgolemono sauce by Argiro Barbarigou. A traditional Greek recipe with ground beef, rice and a tangy lemon-egg sauce.

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Ingredients

  • 8 large zucchini (or 8 round ones)
  • 2 onions, finely chopped
  • 1/2 cup olive oil
  • 350 gr ground beef
  • 10 tbsp Carolina rice
  • 3 tbsp brandy
  • 2 carrots, grated
  • 2 potatoes, cut into wedges
  • 2 carrots, cut into pieces
  • 1/2 bndl. parsley, finely chopped
  • 1/2 bndl. dill, finely chopped
  • A little mint (optional)
  • Salt
  • Freshly ground pepper
  • A few parsley stems
  • A few dill stems
  • 2 eggs
  • 2 lemons, juiced
  • 2 tbsp olive oil
  • 2 tbsp flour
  • 500 gr broth from the zucchini (2 cups)
  • Juice of 1 lemon
  • Pepper
  • A little dill, finely chopped
  • 1-2 egg yolks

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