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“Kolokithakia Yemista Avgolemono” (Stuffed Zucchini with egg-lemon sauce)

ground pork (1/2kg)
ground beef (1/2 kg.)*
par-boiled rice (1/2 cup) 
eggs (2)
zucchini (6 large)
onion, minced (1 large)  
garlic, minced (1 clove)
fresh spearmint, minced (1 tbsp. )
parsley, minced (1/2 cup) 
beef broth   (2tbsp.)
                                                                   olive oil
                                                                   lemon juice (1)
                                                                   cornstarch (3 tbsp)
                                                                  *optionally: only ground beef and not pork

Cut the zucchini into halves, cored only on one end and carefully remove filing with a corer. Leave a thin wall of zucchini to keep the filling. Mince half of the zucchini flesh removed (not the shells). In a bowl, mix the meat, onion, garlic, rice, parsley and zucchini and season.
Stuff the mixture into each zucchini piece, making sure the filling goes all the way inside. Level opening neatly so that no filling comes out. Layer the filled zucchini in a big pot and cover with boiling water. Add the broth and olive oil and cover. Simmer for 45 minutes-1 hour.
Egg & lemon Sauce:
In a large bowl, whisk the eggs with cornstarch and lemon juice.
Slowly ladle in the hot cooking liquid, whisking the eggs so they don't curdle.
Keep doing this till nearly all the cooking liquid has been used; pour the egg mixture and any cooking liquid left back into the pot and heat on a low flame until the sauce has thickened.
If it needs more lemon, add up to 1/2 more.
Serve the zucchini hot, napped with the sauce, with feta cheese and rustic bread on the side.

Extra tip:
You can mix the other half of the zucchini with some cheese to make a delicious omelette

Kids’ participation
It is suggested, always at the discretion of the parent or responsible adults and depending on the kid’s age, that children participate by beating the eggs, mixing the ingredients and layering the zucchini in the pot.

Publish date 02/04/2014 15:44
Last updated 02/04/2014 15:48