Stuffed Zucchini with Avgolemono sauce

Stuffed Zucchini with Avgolemono sauce

A traditional Greek dish, one of my kids favourite.

Seves 4


7 zucchini
1 onion
2 cloves of garlic
Olive oil- as much as you need, I usually add  A LOT 
1 kilo minced meat
1/2 cup of any short grain glutinous rice
Fresh or dried oregano & thyme
2 grated carrots

For the Avgolemono sauce

2 eggs
Juice of 1 lemon



  1. Cut off the zucchini ends and scoop out the flesh.
  2. Dice the onion and garlic and grate the carrots.
  3. Saute the onions and garlic and then add the minced meat. Make sure you are breaking down the meat to avoid any lumps. 
  4. Add a cup of water and let it simmer over low heat for about 10 minutes
  5. Add oregano, thyme, salt and pepper and the rice. Add some more water if needed and let it simmer a little more, about 15 minutes.
  6. When ready, remove from heat and set aside.
  7. Fill the zucchini using a spoon
  8. Add a cup of water in your pot, some more olive oil and let it simmer on low heat for about 40 minutes.
  9. Prepare the avgolemono sauce
  10. Separate the yolks from the egg whites. Beat the egg whites till nice and fluffy
  11. Add the egg yolks and beat a little more
  12. Add the lemon juice and continue beating
  13. Add some of the hot sauce from the pot in the eggs-lemon batter while whisking continuously. This will temper the eggs.
  14. Remove the zucchini caps and spread the sauce over the stuffed zucchini.
  15. Put the caps back on and serve


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