stuffed zucchini avgolemono
(1 rating)
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Worth the effort -- try these stuffed zucchini the Greek way. Recipe found in one of my Greek Festival cookbooks
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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
1 Hr
method
Stove Top
Ingredients For stuffed zucchini avgolemono
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2 lbmedium-size zucchini squash
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1 lbground lamb or beef
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1 lgonion, chopped
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1/2 cchopped fresh parsley
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1/2 cchopped fresh mint leaves
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1/2 can16-oz can whole tomatoes, roughly chopped (or use entire can if needed)
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1/2 cuncooked rice
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3 Tbspolive oil (or oil of your choice - more if needed)
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1/2 tspcinnamon
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1garlic clove, chopped
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salt and pepper to taste
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1/4 cwater
- AVGOLEMONO SAUCE
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3-4 Tbspflour
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1/2 cmilk
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2eggs
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juice of 1 lemon
How To Make stuffed zucchini avgolemono
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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.
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2Saute onion and meat in the oil. Add parsley, mint leaves, tomatoes, rice, cinnamon, garlic, salt and pepper. Simmer for 15 minutes.
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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.
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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.
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5Place 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!
Categories & Tags for Stuffed Zucchini Avgolemono:
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