Recipe for Greek Style Stuffed Zucchini With Egg and Lemon Sauce
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When zucchini are in season, Greeks find a way to incorporate them into a variety of dishes. This recipe is one of the most common.
Greek Style Stuffed Zucchini With Egg and Lemon (Avgolemono Sauce) Recipe Ingredients:
- 8 large-sized zucchini, washed, trimmed, and sliced lengthwise
- 1/3 cup Greek olive oil, plus some for brushing
- 1 medium onion, chopped
- 1 pound ground beef
- 1/2 cup short grain rice
- 2 tablespoons chopped, fresh mint
- 2 tablespoons chopped, fresh parsley
- Salt, to taste
- Pepper, to taste
- 1 recipe avgolemono sauce
How to Prepare Greek Style Stuffed Zucchini With Egg and Lemon Sauce:
Preheat the oven to 350 degrees Fahrenheit. Brush a large baking dish with olive oil. Brush the bottom of the zucchini halves with olive oil and place in the baking dish. Set aside.
Pour 1/3 cup of the olive oil into a deep skillet and set the heat to medium. Let the oil warm for about a minute and then add the onion. Saute the onion for about 5 minutes, or until it begins to soften.
Add the ground beef to the skillet, crumbling with you hand just before placing it in the pan. Stir the meat and the onions together and saute until the meat is cooked all the way through and has been broken up into small pieces.
Stir in the rice, mint, parsley, salt, and pepper and remove from the heat.
Scoop out the seeds from each of the zucchini halves. Spoon the beef and rice mixture into each of the zucchini halves and lay them back down into the baking dish in a single layer. Cover the dish with aluminum foil and place in the center of the oven. Bake until the zucchini and rice are both soft.
While the zucchini cooks, prepare the avgolemono according to the recipe. Use any type of broth you have on hand. You can also wait to prepare the sauce and use some of the pan juices for some of the liquid. Pour the sauce over the zucchini just before serving.
This post was written by GreekBoston.com