Diva Tasting: Stuffed Zucchini with Avgolemono Sauce…

Stuffed Greek Zucchini


¼ Cup Uncooked White Rice

9 Zucchini, Ends Trimmed

2 Pounds Ground Beef

4 Shallots, Chopped

3 Cloves Garlic, Finely Chopped

¼ Cup Chopped Fresh Mint

¼ Cup Chopped Fresh Flat Leaf Parsley

4 Tablespoons Olive Oil

Sea Salt And Ground Black Pepper To Taste

3 Tablespoons Water

Avgolemono Sauce:

2 Eggs, Separated

4 Lemons, Juiced


Step 1 Place rice in a bowl, cover with water, and allow to soak for 1 hour.

Step 2 Slice a long, 1/2-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 1/2-inch thick shell. Discard the flesh, or save for another use. Drain, and place the soaked rice in a bowl. Mix in the ground beef, 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.

Step 3 Heat the olive oil in a large skillet over medium heat, and sprinkle the pan 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 meat is no longer pink, 35 to 40 minutes.

Step 4 About 10 minutes before the zucchini are done, beat the egg whites in a bowl with an electric mixture until stiff peaks form. Whisk in the yolks and lemon juice until well combined. Remove the zucchini from the skillet, leaving the juices, and set the zucchini aside in a warm place. Whisk about 1/2 of the liquid in the skillet into the egg mixture by tablespoons, then pour the egg mixture into the skillet with the remaining liquid. Over low heat, combine the sauce with the pan liquid by gently rotating the skillet to mix the contents; heat the sauce for about 1 minute to thicken enough to coat the back of a spoon. Do not boil. Serve the zucchini with lemon sauce. Serves 4

What Is Avgolemono?

First, let’s cover the basics: avgolemono is a Greek word pronounced ahv-go-LE-mono and translates literally to egg-lemon, avgo being Greek for “egg” and lemoni meaning, you guessed it — lemon. Avgolemono is actually both a soup and a sauce. The dish most familiar to North Americans is avgolemono soupa — or egg-lemon soup, which is a simple, comforting, and nourishing soup traditionally made from little more than chicken broth, rice, lemon juice, and eggs.

Avgolemono the sauce is made in the same fashion with the same ingredients, but uses a higher egg to liquid ratio to create a lusciously thick sauce, which is served with dishes like meat-stuffed grape leaves (dolmades) and cabbage rolls (lahanodolmades).

What Does Avgolemono Taste Like?

Avgolemono tastes like a silky, creamy, lemony soup or sauce, yet there’s no cream or butter — just eggs, lemon juice, and broth.


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