Stuffed Zucchini Avgolemono Recipe

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Stuffed Zucchini Avgolemono

Daily Inspiration S

By
@DailyInspiration

Worth the effort -- try these stuffed zucchini the Greek way.



Recipe found in one of my Greek Festival cookbooks


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

2 lb
medium-size zucchini squash
1 lb
ground lamb or beef
1 large
onion, chopped
1/2 c
chopped fresh parsley
1/2 c
chopped fresh mint leaves
1/2 can(s)
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

Step-By-Step

1Wash 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.

2Saute onion and meat in the oil. Add parsley, mint leaves, tomatoes, rice, cinnamon, garlic, salt and pepper. Simmer for 15 minutes.

3Allow 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.

4Drain 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.

5Place squash in a serving dish and pour Avgolemon sauce over all. Serve immediately.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Diabetic, Low Fat, Low Sodium, Low Carb