Ingredients:
- 10 large zucchinis
- 2 onions, finely cubed
- 200ml olive oil
- 500g ground beef, twice ground
- 10 tbsp Carolina rice
- 10 saffron threads
- 2 carrots, grated
- 1/2 bunch parsley, finely chopped
- 1/2 bunch dill, finely chopped
- Salt and freshly ground pepper
- A few sprigs of parsley and dill
For the Avgolemono Sauce:
- 2 eggs
- Juice of 2 lemons
- Lemon Zest (2 lemons)
Method:
- Prepare the Zucchini:
- Remove the stem and slice off a bit of the bottom of each zucchini so they can stand upright in the pot.
- Cut a slice off the top of each zucchini to use as a lid later.
- Using a special tool or spoon, scoop out the inside flesh of the zucchinis and finely chop it.
- Make the Stuffing:
- Heat half the olive oil in a deep pan and sauté the onions for 3-4 minutes until softened.
- Add the chopped zucchini flesh and grated carrots, sautéing for another 2-3 minutes.
- Add the ground beef and cook until golden brown.
- Stir in the rice, herbs, saffron threads, salt, and pepper.
- Add 1 cup of water and stir well, allowing the stuffing to cook and absorb the flavors.
- Stuff the Zucchini:
- Using a spoon, fill each zucchini with the stuffing mixture, leaving some space at the top (about 3/4 full).
- Place the reserved zucchini “lids” on top.
- Cook the Zucchini:
- Place the stuffed zucchinis upright in a narrow pot.
- Pour the remaining olive oil over them and add enough water to cover the zucchinis just over halfway.
- Add the tied bunches of parsley and dill to the pot.
- Sprinkle with salt and pepper.
- Cover the pot and bring it to a boil, then reduce to a simmer and cook on medium heat for about 30 minutes.
- Prepare the Avgolemono Sauce:
- Beat the egg whites with a whisk until frothy, then add the egg yolks while still beating.
- Gradually mix in the lemon juice and zest.
- Slowly add a bit of the hot cooking liquid from the pot into the egg mixture, stirring constantly to temper the eggs.
- Finish the Dish:
- Pour the avgolemono sauce over the stuffed zucchinis in the pot.
- Gently shake the pot by the handles to mix the sauce without breaking the zucchinis.
- Serve hot, garnished with extra dill or parsley if desired.
Enjoy your flavorful stuffed zucchini with the rich, tangy avgolemono sauce!
