Stuffed zucchini in egg lemon sauce ( kolokithakia avgolemono)
Stuffed zucchini in egg lemon sauce (kolokithakia avgolemono) - a light, one-pot Greek dish combining tender zucchinis and aromatic meat filling in a zesty lemon sauce. Perfect for spring and summer!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vickisgreekrecipes.com.
Cooking tools:
- Stove
- Pot
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Ladle
- Citrus press
- Serving platter
Ingredients
- Stuffed Zucchini
- 1Kg 250gr zucchinis /courgettes
- 400g ground meat (mince meat) beef, pork or chicken or mixture of
- 1 cup short grain rice (Carolina or Arborio variety)
- 1 large yellow onion
- 1/4 cup virgin olive oil
- 2 cups water
- 1/2 cup of fresh parsley
- 1/2 bunch fresh dill
- 1 tablespoon butter
- kosher salt
- freshly ground black pepper
- ground cumin
- 2 eggs ( egg whites)
- 1 stock cube (preferably chicken)
- Egg Lemon (Avgolemono) sauce
- 2 eggs ( egg yolks)
- Lemon juice (1-2 lemons)
- broth
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