Stuffed Zucchini with egg and lemon sauce

Stuffed Zucchini with egg and lemon sauce

Stuffed Zucchini with egg and lemon sauce

Directions

  1. Scrape and wash the zucchini. Remove a slice from the small side, empty the zucchini by using a spoon or a special kitchen tool.
  2. Mix the mince, the rice, the finely chopped onions and dill in a bowl.
  3. Fill the courgettes with the mixture.
  4. Put them in a saucepan together with the butter or the olive oil and add enough water to almost cover them.
  5. Cook for about 3/4 of an hour. Prepare the avgolemono sauce (go to sauces to look for details), pour it over the zucchini and shake the pan gently over low heat until the sauce thickens.
  6. DO NOT BOIL.

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