Greek Stuffed Zucchini Stew (in egg & lemon sauce)
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
1 hr
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Servings
4 people
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Calories
595 kcal
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Course
Main Course
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Cuisine
Greek
Greek Stuffed Zucchini Stew (in egg & lemon sauce)
Description
This recipe involves preparing zucchinis by cutting and coring them to create tubular pieces. A filling combining lean ground beef, minced spring and red onions, chopped parsley and dill, medium-grain rice, and olive oil is seasoned and kneaded before being packed tightly into each zucchini piece to avoid air gaps. The stuffed zucchinis are arranged closely in a pot, covered with water, and simmered over medium-low heat for about an hour until cooked through.
The egg and lemon sauce is prepared separately using olive oil, flour, eggs, and freshly squeezed lemon juice and zest, often cooked into a velvety sauce known as avgolemono that is poured over the simmered zucchinis. This sauce adds a tart and creamy layer that complements the savory filling and tender vegetable.
The dish embodies a combination of hearty and fresh Mediterranean flavors, offering a comforting main course or a special meal component.
Ingredients
For The Stuffed Zucchinis:
- 1.900 grams/ 4 lb + 3 oz zucchini medium-sized, light green, about 14
- 600 grams / 1 lb + 5 oz ground beef lean
- 1 spring onion minced
- ½ small red onion minced
- 1 tablespoon parsley chopped
- 1 tablespoon dill chopped
- 3 tablespoons olive oil
- 2,5 tablespoons rice medium-grain
For The Egg & Lemon Sauce:
- 6 tablespoons olive oil
- 4 tablespoons flour
- 2 large egg
- 1 large lemon juiced + zested
Instructions
- Cut off the tops and bottoms of the zucchinis. Rinse them well and then cut them in half about 2,5 inch / 7cm each piece.
- Using an apple corer, remove most of the insides of the zucchini. Creating 1 cm / 0.4 inch thick cylinders.
- Prepare the filling in a bowl by mixing together the ground beef, red onion, spring onion, parsley, dill, rice, and the 3 tablespoons of olive oil. Season the mixture with kosher salt and freshly ground pepper. Knead the mixture for 2 minutes.
- Start filling the zucchinis by pressing the ground beef mixture into the hole with your finger. Press on both openings to make sure there aren't any air gaps left, inside the zucchini.
- Place the stuffed zucchinis tightly together, inside a cooking pot or stockpot.
- Pour in enough water to cover, and heat over medium-high heat.
- Once the water starts to boil, skim off the foam that will form on the surface. Then reduce heat to medium-low, and simmer covered for about 1 hour.
- Once the water has reduced to almost half, turn of the heat.
- Start making the sauce. In a small saucepan, whisk together the flour and olive oil to create a thick flour paste. Heat mixture over high heat and cook for 2 minutes. Then using a ladle, start adding spoonfuls of the water from the pot with the zucchinis, into the flour mixture. Keep whisking and adding spoonfuls, until you have incorporated at least ⅔ of the water.
- In a mixing bowl whisk the eggs until slightly foamy. Take a spoonful of the sauce you've just made and very slowly (threadlike) pour it into the eggs while you whisk the eggs constantly. Keep doing this until all the sauce is into the eggs. Pour in the lemon juice + zest as well. Then transfer everything back to the pot with the zucchinis.NOTE: Place a wet sponge cloth under the bowl with the eggs so it will stay in place while you whisk the eggs.
- Shake the pot for the sauce to spread evenly. Turn heat to low, taste the sauce and add extra salt or pepper if needed. Cook for 2-3 minutes for the sauce to combine with the zucchinis.
- Remove from heat and ideally let the food stand for 30 minutes before serving. Then serve with a bit of extra fresh dill on top, freshly ground pepper and a few drops of lemon if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 595kcal | 30% |
| Carbohydrates | 17g | 6% |
| Protein | 37g | 74% |
| Fat | 42g | 65% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 186mg | 62% |
| Sodium | 138mg | 6% |
| Potassium | 611mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 17mg | 19% |
| Calcium | 38mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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