Stuffed Zucchini Avgolemono, Greek Way
Hope you try it and enjoy it as much as we do!
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- thick medium sized zucchini, slightly scraped
- small onions, finely chopped
- 1 c
- extra virgin olive oil
- 1 lb
- ground beef or veal
- 1/2 c
- short grain rice
- 3 Tbsp
- parsley finely chopped
- salt and freshly ground black pepper
- lemons, juice only
INGREDIENTS FOR THE AVGOLEMONO- EGG LEMON SAUCE
That's a trick I learned when my kids were young and weren't too keen on eating zucchini. So I had to find a way to intrigue them:) The deal was with every potato wedge they had to have half a stuffed zucchini. It worked so well they both love zucchini, any how it's cooked:)
Whisk the eggs (both whites & yolks) and then add remaining lemon juice, a little at a time, while still whisking. Slowly add a couple of ladlesful warm cooking liquid to the egg mixture. Pour the sauce over the food. Holding the casserole by its handles, shake it gently from side to side.
If necessary reheat very slowly without covering or boiling. Serve immediately. Enjoy!
If you want to thicken the sauce, in a small bowl mix a couple of Tbps of cornstartch with a some water or cooled liquid from the pot. Mix well and add to the pot and then gently shake the post from side to side.