Stuffed Zucchini with egg and lemon sauce - (Kolokithakia yemista avgholemono) Stuffed Zucchini with egg and lemon sauce NOTES Absolutely delicious. Has many variations around Greece. Suitable also for vegetarians if you do not use minced meat and instead add 2 eggs to make the stuffing more thick. Instead of butter it is more common to use olive oil. Greek : Κολοκυθάκια γεμιστά με αυγολέμονο Step by step demonstration of recipe included HERE. Serves / Yields : 4 - 6 persons Season:Spring,Summer Print this recipe INGREDIENTS 1 1/2 kilo large zucchini 1/2 kilo minced beef or pork or both 3/4 cup of rice 2 onions 3 tablespoons butter or the desired portion of olive oil 1 small bunch of dill salt, pepper METHOD Scrape and wash the zucchini. Remove a slice from the small side, empty the zucchiniby using a spoon or a special kitchen tool. Mix the mince, the rice, the finely chopped onions and dill in a bowl. Fill the courgettes with the mixture. Put them in a saucepan together with the butter or the olive oil and add enough water to almost cover them. Cook for about 3/4 of an hour. Prepare the avgolemono sauce, pour it over the zucchini and shake the pan gently over low heat until the sauce thickens. DO NOT BOIL.