Greek Stuffed Zucchini Kolokithakia Yemista Avgolemono
Experience a taste of traditional Greek cuisine with Kolokithakia Yemista Avgolemono, a comforting and flavorful dish of stuffed zucchinis swimming in a luscious lemon-egg sauce. Tender zucchini shells are filled with a savory mixture of ground beef or lamb, aromatic herbs like parsley and dill, and perfectly cooked rice, creating a hearty yet delicate entrée. Simmered gently in a fragrant broth, the zucchinis are topped with velvety avgolemono, a classic Greek sauce made from fresh lemon juice and whisked eggs, adding a tangy and creamy finish. Perfect for weeknight dinners or as a centerpiece for your Mediterranean-inspired feast, this recipe is a harmonious blend of fresh ingredients and authentic techniques. Serve these stuffed zucchini warm, drizzled generously with the lemony sauce, and garnish with a sprinkle of fresh herbs for an irresistible presentation.
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Ingredients
- 6 pieces Zucchini (medium-sized)
- 250 grams Ground beef or lamb
- 100 grams Rice (short-grain or medium-grain)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 3 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh dill (chopped)
- 4 tablespoons Olive oil
- 2 large Eggs
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 liter Chicken or vegetable stock
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
Directions
Step 1
Wash the zucchinis and cut off their tops. Using a small spoon or zucchini corer, hollow out the center of each zucchini, leaving a thick shell. Reserve the flesh for another use or discard.
Step 2
In a medium bowl, combine the ground beef or lamb, rice, chopped onion, minced garlic, parsley, dill, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to form the stuffing.
Step 3
Stuff each zucchini with the meat and rice mixture, leaving about 1 cm of space at the top to allow the rice to expand during cooking.
Step 4
In a large pot or deep skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Arrange the stuffed zucchinis in the pot snugly in a single layer.
Step 5
Pour the chicken or vegetable stock into the pot, ensuring the zucchinis are mostly submerged. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice and meat are fully cooked.
Step 6
While the zucchinis are cooking, prepare the avgolemono sauce. In a medium bowl, whisk the eggs until frothy. Slowly add the lemon juice while continuing to whisk.
Step 7
Once the zucchinis are cooked, remove them from the pot and set aside. Gradually ladle about 1 cup of the hot cooking liquid into the egg and lemon mixture, whisking constantly to temper the eggs and prevent curdling.
Step 8
Pour the warmed egg-lemon mixture back into the pot with the remaining cooking liquid. Stir gently over low heat for 2-3 minutes until the sauce thickens slightly. Do not allow it to boil.
Step 9
Serve the stuffed zucchinis warm, generously drizzled with the avgolemono sauce. Garnish with extra parsley or dill if desired.
Nutrition Facts
| Serving size | (2866.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1736.3 |
| Total Fat 121.8g | 0% |
| Saturated Fat 33.0g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 572mg | 0% |
| Sodium 7541.2mg | 0% |
| Total Carbohydrate 87.6g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 38.0g | |
| Protein 80.8g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 436.0mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 4493.3mg | 0% |
Source of Calories