STUFFED ZUCCHINI AVGOLEMONO, GREEK WAY
Zucchini is my very favorite summer vegetable. This is a summertime favorite main meal, served hot or at room temperature. Don't forget the fresh bread to dip in the egg-lemony sauce:) Yummy! Hope you try it and enjoy it as much as we do! Kali Orexi!
Provided by Maria *
Categories Other Main Dishes
Time 1h35m
Number Of Ingredients 10
Steps:
- 1. Rinse the zucchini and cut off the stem end. Carefully cut off a slice from the other end to use later as a cap. With a grapefruit spoon or melon baller hollow out the zucchini and chop the flesh.
- 2. To make the stuffing warm ½ the olive oil in a deep frying pan and toss in the onions for 3-4 minutes. Add the finely chopped flesh of the zucchini and stir fry them for another 2-3 minutes. Finally add the minced meat and let it cook completely - (meat no longer pink). Add the rice, parsley, half of the lemon juice and salt and pepper.
- 3. Stuff the zucchini up to ¾. Do not fill them completely so the stuffing will have room to expand while cooking. Cover with the slice you cut off earlier to use as cap. Arrange them side by side in a deep saucepan and if you want fill in the gaps with the potato wedges. That's a trick I learned when my kids were young and weren't too keen on eating zucchini. So I had to find a way to intrigue them:) The deal was with every potato wedge they had to have half a stuffed zucchini. It worked so well they both love zucchini, any how it's cooked:)
- 4. Sprinkle with the remaining olive oil and add enough water to cover the zucchini just above their middle. Season to taste. Put the lid on, bring to the boil and then simmer over medium heat for about 30min until the rice has cooked and if using potatoes, til those are tender. Turn off the heat (if overcooked, the zucchini will become too soft and the rice sticky).
- 5. To make the Avgolemono (Egg-Lemon) sauce: Whisk the eggs (both whites & yolks) and then add remaining lemon juice, a little at a time, while still whisking. Slowly add a couple of ladlesful warm cooking liquid to the egg mixture. Pour the sauce over the food. Holding the casserole by its handles, shake it gently from side to side. If necessary reheat very slowly without covering or boiling. Serve immediately. Enjoy! Kali Orexi!
- 6. Tip: If you want to thicken the sauce, in a small bowl mix a couple of Tbps of cornstartch with a some water or cooled liquid from the pot. Mix well and add to the pot and then gently shake the post from side to side.
GREEK STUFFED ZUCCHINI (KOLOKITHAKIA YEMISTA AVGOLEMONO)
A delcious way to use up loads of large zucchini. I figure one medium to large zucchini per person, per serving, depending on appetite.
Provided by evelynathens
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut zucchini into 1/2s or 1/3s, cored on one end (the other end is left intact) and remove filing carefully with corer so that a not-too-thick wall of zucchini remains to contain the filling, keep 1/2 the zucchini flesh removed from the coring, minced (not the shells- but the actual part of the zucchini that was removed, the other half makes a lovely omelette with a bit of parmesan for another meal!).
- You can prepare your zucchini from the previous day and keep, wrapped, in the refrigerator- this actually makes a lot less work on the day of preparation as it's the coring of the zucchini that takes up the most time.
- Mix the meats, onion, garlic, rice, parsley and zucchini in a bowl and season to taste with salt and pepper.
- Stuff this mixture into the opening of the one end of each zucchini piece and make sure the filling goes all the way into the vegetable.
- Level opening neatly so that no filling comes out.
- Layer the filled zucchini pieces in a big pot and add enough boiling water to just cover.
- Put in the stock cubes and the butter and cover.
- Simmer for 45 minutes to 1 hour (knife tip should slip into a piece easily), and take off heat.
- Carefully remove the zucchini pieces with a slotted spoon and place on a reheatable serving dish.
- Strain the cooking liquid left in the pot to remove any pieces of zucchini or grains of rice that may be floating around.
- In a large bowl, whisk the eggs with the cornstarch and lemon juice (add the juice of 1 lemon at this point).
- Slowly ladle in (literally the thinnest of streams) your hot cooking liquid, whisking the eggs all the while so they don't curdle.
- Keep doing this till nearly all the cooking liquid has been used and then pour your egg mixture and any cooking liquid left back into the pot and heat on a low flame until the sauce has thickened.
- Taste, if it needs more lemon, add up to 1/2 more.
- This is what is called an'Avgolemono Sauce' (Egg-lemon Sauce)- it is delicious.
- When ready to serve, put 2-3 piping hot pieces of the stuffed zucchini on each plate and nap with the sauce.
- Serve with feta cheese on the side (you won't believe how good a nibble of feta tastes with each bite of this!), good, crusty bread (you want to get all the sauce), and wine.
STUFFED ZUCCHINI AVGOLEMONO
Worth the effort -- try these stuffed zucchini the Greek way. Recipe found in one of my Greek Festival cookbooks
Provided by Daily Inspiration S
Categories Vegetables
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. Wash and scrape squash lightly. Cut off both ends and scoup out pulp with a potato peeler to form a tube. Take care not to scrape too close to the skin. Sprink inside of squash with salt.
- 2. Saute onion and meat in the oil. Add parsley, mint leaves, tomatoes, rice, cinnamon, garlic, salt and pepper. Simmer for 15 minutes.
- 3. Allow meat mixture to cool slightly and stuff squash with meat filling and line them in a pan. Add the water and simmer for about 45 minutes.
- 4. Drain off all the liquid into a saucepan and bring to a boil. Mix flour with the cold milk, add the eggs and lemon juice and mix well. Slowly temper the milk mixture into the hot liquid a little at a time until it is thick and creamy.
- 5. Place squash in a serving dish and pour Avgolemon sauce over all. Serve immediately.
More about "stuffed zucchini avgolemono recipes"
STUFFED ZUCCHINI AVGOLEMONO (GREEK STYLE)
Web Jul 12, 2020 Then, cut each zucchini piece in half, lengthwise and scoop out the pulp leaving a ¼ inch border all around. Set the pulp aside in a …
From dimitrasdishes.com
5/5 (2)Servings 6
From dimitrasdishes.com
5/5 (2)Servings 6
- If your zucchinis are very large, cut each one into 2 equal pieces. Then, cut each zucchini piece in half, lengthwise and scoop out the pulp leaving a ¼ inch border all around. Set the pulp aside in a bowl to use in the filling.
- Cook the onions and the garlic in the olive oil over medium low heat for about 10-15 minutes or until they are soft and golden.
STUFFED ZUCCHINI (KOLOKITHAKIA GEMISTA) WITH …
Web Aug 25, 2013 Place a large pan on medium heat and pour in olive oil, onions, garlic, add some salt (to help the onions sweat and reduce heat …
From kalofagas.ca
Reviews 16Estimated Reading Time 3 mins
From kalofagas.ca
Reviews 16Estimated Reading Time 3 mins
RECIPE FOR GREEK STYLE STUFFED ZUCCHINI WITH EGG AND …
Web Pepper, to taste 1 recipe avgolemono sauce How to Prepare Greek Style Stuffed Zucchini With Egg and Lemon Sauce: Preheat the oven to 350 …
From greekboston.com
Estimated Reading Time 2 mins
From greekboston.com
Estimated Reading Time 2 mins
STUFFED ZUCCHINI WITH MINCED BEEF IN AVGOLEMONO SAUCE
Web Sep 9, 2022 Stuffed Zucchini with minced beef in Avgolemono sauce Prep: 15m | Cook: 35m | Total: 50m | Serves: 6 Ingredients: For the …
From freshpiato.com
5/5 (1)
From freshpiato.com
5/5 (1)
STUFFED ZUCCHINI - CAFE DELITES
Web Sep 12, 2019 Instructions. Preheat oven to 400°F (200°C). Spray a baking tray or sheet with non stick cooking oil spray. Arrange zucchini halves, cut side up, on the baking sheet. Set aside. Mix together the breadcrumbs, …
From cafedelites.com
From cafedelites.com
GREEK STUFFED ZUCCHINI AVGOLEMONO (IN A LEMONY SAUCE)
Web Get this recipe with exact measurements on my website: https://www.dimitrasdishes.com/recipes/stuffed-zucchini-avgolemono-greek-styleServes 6:2 large zucchin...
From youtube.com
From youtube.com
STUFFED ZUCCHINI {WITH SAUSAGE!} - SIMPLY RECIPES
Web Aug 18, 2020 Cook the sausage. Heat 1 tablespoon of olive oil in a medium skillet on medium heat. Add the sausage, and gently cook until it is mostly (but not completely) cooked through. Stir frequently and break up …
From simplyrecipes.com
From simplyrecipes.com
KOLOKITHAKIA GEMISTA (STUFFED COURGETTES) WITH …
Web Jul 4, 2007 Remove the pan from the heat and mix in the egg whites. Stuff the zucchini’s with the mixture. Place the stuffed zucchini in a pan. Pour the chicken stock into the pan. Cover and simmer for 20 minutes or until …
From closetcooking.com
From closetcooking.com
STUFFED ZUCCHINI WITH AVGOLEMONO - GREEK MOM COOKS
Web Ingredients 6-7 zucchini (large) 300gr-400gr minced beef 150gr Carolina rice washed and soaked for 30 minutes 1-2 onions minced 1 clove garlic, grated 1 bunch dill, finely chopped 1 egg salt and pepper olive oil …
From greekmomcooks.com
From greekmomcooks.com
BEST STUFFED ZUCCHINI RECIPE - HOW TO MAKE STUFFED …
Web Jun 8, 2023 By Josh Miller and Georgia Goode Published: Jun 8, 2023 Recipe by Torie Cox No Reviews Be the first to review! Jump to recipe When the farmers' market (or your own vegetable garden !) is flourishing …
From thepioneerwoman.com
From thepioneerwoman.com
MIDDLE EASTERN STUFFED ZUCCHINI | THE MEDITERRANEAN DISH
Web Jul 11, 2016 In a large bowl, combine the stuffing ingredients of rice, ground beef, fresh parsley, dill, diced tomatoes, water, olive oil and spices. Mix by hand to combine. Now, remove the tops of 3 tomatoes and …
From themediterraneandish.com
From themediterraneandish.com
GREEK STUFFED ZUCCHINI WITH AVGOLEMONO SAUCE RECIPE …
Web 1 Set a skillet on medium high heat. Add the plant-based butter or olive oil. 2 Place the chopped onions in the skillet and sauté until golden. 3 Add the rice, mint, parsley, salt and pepper. 4 Dilute the bouillon (cube or paste) …
From veggiefestchicago.org
From veggiefestchicago.org
STUFFED ZUCCHINI WITH AVGOLEMONO RECIPE | EAT YOUR BOOKS
Web Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, …
From eatyourbooks.com
From eatyourbooks.com
STUFFED ZUCCHINI WITH MINCED BEEF IN AVGOLEMONO SAUCE | FRESH …
Web Stuffed Zucchini with minced beef and rice with a creamy lemony sauce on top!-----...
From youtube.com
From youtube.com
GREEK STUFFED ZUCCHINI IN EGG LEMON SAUCE | AKIS PETRETZIKIS
Web Add the herbs finely chopped, salt and pepper. Mix thoroughly. Fill the zucchini with a spoon and arrange them nicely in a pot. Add 250 g water, 2-3 tablespoons olive oil, satl …
From akispetretzikis.com
From akispetretzikis.com
STUFFED ZUCCHINI WITH AVGOLEMONO - THE SYDNEY MORNING HERALD
Web Oct 18, 2011 250ml water For the avgolemono: 250ml cooking liquid (with chicken stock added if insufficient to make up 250ml) 3 egg yolks Juice of 2 lemons 1 tsp chopped dill …
From smh.com.au
From smh.com.au
STUFFED ZUCCHINI WITH AVGOLEMONO - MELBOURNE FOOD AND WINE …
Web Ingredients Zucchini 8 white (Lebanese/white) zucchini 200g beef mince ¾ cup medium grain rice 1 tbsp tomato paste or ½ cup tomato passata, plus one extra teaspoon 2 …
From melbournefoodandwine.com.au
From melbournefoodandwine.com.au
STUFFED ZUCCHINI WITH EGG-LEMON SAUCE ("AVGOLEMONO") - BLOGGER
Web Jul 28, 2019 Open toast with "katiki" cheese My hellenic breakfast Mezedes-Snacks Cretan "Ntakos" "Fava" Stuffed grape vine leaves-"Yialantzi" Fish roe salad-"Taramosalata" …
From hellenicrecipes.blogspot.com
From hellenicrecipes.blogspot.com
16 ZUCCHINI RECIPES TO ADD MORE GREEN TO YOUR PLATE - REAL SIMPLE
Web Jun 30, 2023 Caitlin Bensel. This recipe uses zucchini for the sauce, mixing summer squash with basil, Parmesan, cashews, oil, lemon juice, garlic, and salt. Double or triple …
From realsimple.com
From realsimple.com
STUFFED ZUCCHINI AVGOLéMONO RECIPE | EAT YOUR BOOKS
Web Save this Stuffed zucchini avgolémono recipe and more from Flavors of Greece: The Best of Classic and Modern Greek Culinary Traditions in More Than 250 Recipes to your own …
From eatyourbooks.com
From eatyourbooks.com
STUFFED ZUCCHINI WITH EGG-LEMON SAUCE | ARGIRO BARBARIGOU
Web Pour in the cognac and wait for the alcohol to evaporate and release its fragrances. Add the rice and season. Pour 1 cup of water into the skillet and boil for 2-3 minutes, until the …
From argirobarbarigou.com
From argirobarbarigou.com
You'll also love