stuffed zucchini avgolemono
(1 RATING)
Worth the effort -- try these stuffed zucchini the Greek way. Recipe found in one of my Greek Festival cookbooks
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prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds medium-size zucchini squash
- 1 pound ground lamb or beef
- 1 large onion, chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint leaves
- 1/2 can 16-oz can whole tomatoes, roughly chopped (or use entire can if needed)
- 1/2 cup uncooked rice
- 3 tablespoons olive oil (or oil of your choice - more if needed)
- 1/2 teaspoon cinnamon
- 1 - garlic clove, chopped
- - salt and pepper to taste
- 1/4 cup water
- AVGOLEMONO SAUCE
- 3-4 tablespoons flour
- 1/2 cup milk
- 2 - eggs
- - juice of 1 lemon
How To Make stuffed zucchini avgolemono
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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.
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Step 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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Step 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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Step 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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Step 5Place squash in a serving dish and pour Avgolemon sauce over all. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Ingredient:
Vegetable
Diet:
Diabetic
Diet:
Low Fat
Diet:
Low Sodium
Diet:
Low Carb
Culture:
Greek
Method:
Stove Top
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