Stuffed Zucchini Recipe with Avgolemono Sauce:

Servings: 0 servings



Preheat oven to 350 degrees F (175 degrees C). Wash, cut off bottoms, and hallow the middle of the zucchinis or slice into simple zucchini boats and spoon out centers. Heat the olive oil in a skillet over medium heat. Place meat (or mushrooms) and onions in the skillet, cook until brown and drain excess fat; then, add dry rice stirring to coat well and let cook for 1-2 minutes. Season with salt and pepper, oregano and mint/dill, zucchini flesh and fresh tomato, mix together and cook approximately 5 minutes. Add the tomato paste and 1 1/2 cups hot water. Continue cooking 10-15 minutes, adding more water if needed until rice becomes just tender or al dente. The mixture should be wet, but not runny. Mix in the chopped fresh parsley and spoon or fill zucchinis and/or tomatoes with the mixture, arrange in a large baking dish. Add chopped potatoes around the vegetables, dissolve the bullion cube in hot water and fill the pan until half the height of zucchinis, drizzle with a little olive oil. Cover lightly with foil or cover and bake 30-40 minutes in a preheated oven. Remove foil or top, and continue baking 10-20 minutes, until stuffing is tender and lightly browned. Avgolemono Sauce Recipe: Egg Lemon Sauce Beat eggs in a medium bowl or pot with a whisk on high for 30 seconds, add juice of 1 lemon and continue to mix well. Melt bullion cube in hot water and slowly drizzle while continuing to beat for another minute or so. Sift the cornstarch over the pot and stir well until fully incorporated. Let simmer on low for a few minutes until it begins to set up and then remove from heat. Keep in mind that as it continues to cool, it will continue to thicken. Serve the zucchinis and/or tomatoes with some potatoes on a plate and top with some avgolemono sauce, the combination of flavors are sure to knock you out of your seat!!!