Greek Stuffed Zucchini

    (6)
    1 hour 15 minutes

    A mixture of beef mince, rice, mint and parsley are stuffed into hollowed out zucchini and served with a fresh egg and lemon sauce.This dish is a very typical Greek recipe that is made whenever the extended family meet up, or grown-up children come home for a visit! It is pure comfort food for Greeks.


    5 people made this

    Ingredients
    Serves: 4 

    • 1/4 cup uncooked white rice
    • 8 zucchini, ends trimmed
    • 450g beef mince
    • 4 shallots, chopped
    • 2 cloves garlic, finely chopped
    • 1/4 cup chopped mint
    • 1/4 cup chopped parsley
    • 2 tablespoons olive oil
    • salt and ground black pepper to taste
    • 3 tablespoons water
    • Avgolemono sauce
    • 2 eggs, separated
    • 4 lemons, juiced

    Directions
    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Place rice in a bowl, cover with water and allow to soak for 1 hour.
    2. Slice a long, 1cm thick slice from the side of each zucchini to serve as a lid; hollow out the flesh and seeds from the inside of the zucchini with a spoon, leaving a 1cm thick shell. Discard the flesh, or save for another use. Drain and place the soaked rice in a bowl. Mix in the beef mince, shallots, garlic, mint and parsley. Stuff the zucchini boats about 3/4 full with the mixture; stuffing will expand during cooking. Cover the zucchini with the cut-off lid slices.
    3. Heat the olive oil in a large pan over medium heat; season the oil with salt and pepper. Place the stuffed zucchini into the pan, pour water around the zucchini, then reduce heat to medium low. Cover with a lid, and cook until the zucchini are tender and the beef mince is cooked through, about 35 to 40 minutes.
    4. About 10 minutes before the zucchini are fully cooked, beat the egg whites in a bowl with an electric mixter until stiff peaks form. Whisk in the yolks and lemon juice until well combined. Remove the zucchini from the pan, keeping the juices and set the zucchini aside in a warm place. Whisk about 1/2 of the juices in the pan into the egg mixture by tablespoons, then pour the egg mixture into the pan with the remaining liquid. Over low heat, combine the egg-based sauce with the pan liquid by gently rotating the pan to mix the contents; heat the sauce for about 1 minute to thicken enough to coat the back of a spoon but without letting it boil.
    5. Serve the stuffed zucchini with the lemon sauce.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (2)

    by
    15

    It was quite tasty, but a little dry. Maybe it was the meat I used. It had very little fat in it. Husband enjoyed the unusual flavour of the mint in such a beefy dish. Easy to prepare for an evening meal.  -  02 Dec 2010  (Review from Allrecipes USA and Canada)

    by
    2

    I love all the ingredients in this recipe, but I did not enjoy this dish. The final product came out soggy and bland. It was not unpleasant so I think I may tamper with cooking process by baking the stuffed zucchini in the oven, add more spices and veggies.  -  25 Sep 2012  (Review from Allrecipes USA and Canada)