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stuffed zucchini avgolemono

(1 rating)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

Worth the effort -- try these stuffed zucchini the Greek way. Recipe found in one of my Greek Festival cookbooks

►
(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For stuffed zucchini avgolemono

  • 2 lb
    medium-size zucchini squash
  • 1 lb
    ground lamb or beef
  • 1 lg
    onion, chopped
  • 1/2 c
    chopped fresh parsley
  • 1/2 c
    chopped fresh mint leaves
  • 1/2 can
    16-oz can whole tomatoes, roughly chopped (or use entire can if needed)
  • 1/2 c
    uncooked rice
  • 3 Tbsp
    olive oil (or oil of your choice - more if needed)
  • 1/2 tsp
    cinnamon
  • 1
    garlic clove, chopped
  • salt and pepper to taste
  • 1/4 c
    water
  • AVGOLEMONO SAUCE
  • 3-4 Tbsp
    flour
  • 1/2 c
    milk
  • 2
    eggs
  • juice of 1 lemon

How To Make stuffed zucchini avgolemono

  • 1
    Wash and scrape squash lightly. Cut off both ends and scoup out pulp with a potato peeler to form a tube. Take care not to scrape too close to the skin. Sprink inside of squash with salt.
  • 2
    Saute onion and meat in the oil. Add parsley, mint leaves, tomatoes, rice, cinnamon, garlic, salt and pepper. Simmer for 15 minutes.
  • 3
    Allow meat mixture to cool slightly and stuff squash with meat filling and line them in a pan. Add the water and simmer for about 45 minutes.
  • 4
    Drain off all the liquid into a saucepan and bring to a boil. Mix flour with the cold milk, add the eggs and lemon juice and mix well. Slowly temper the milk mixture into the hot liquid a little at a time until it is thick and creamy.
  • 5
    Place squash in a serving dish and pour Avgolemon sauce over all. Serve immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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