Stuffed Zucchini Avgolemono

Stuffed Zucchini Avgolemono Recipe

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Daily Inspiration S


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

Recipe found in one of my Greek Festival cookbooks


★★★★★ 1 vote

30 Min
1 Hr
Stove Top


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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
garlic clove, chopped
salt and pepper to taste
1/4 c


3-4 Tbsp
1/2 c
juice of 1 lemon

How to Make Stuffed Zucchini Avgolemono


  • 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.

Printable Recipe Card

About Stuffed Zucchini Avgolemono

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

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