Greek Stuffed Zucchini (Kolokithakia Yemista Avgolemono)

"A delcious way to use up loads of large zucchini. I figure one medium to large zucchini per person, per serving, depending on appetite."
 
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Ready In:
1hr 40mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Cut zucchini into 1/2s or 1/3s, cored on one end (the other end is left intact) and remove filing carefully with corer so that a not-too-thick wall of zucchini remains to contain the filling, keep 1/2 the zucchini flesh removed from the coring, minced (not the shells- but the actual part of the zucchini that was removed, the other half makes a lovely omelette with a bit of parmesan for another meal!).
  • You can prepare your zucchini from the previous day and keep, wrapped, in the refrigerator- this actually makes a lot less work on the day of preparation as it's the coring of the zucchini that takes up the most time.
  • Mix the meats, onion, garlic, rice, parsley and zucchini in a bowl and season to taste with salt and pepper.
  • Stuff this mixture into the opening of the one end of each zucchini piece and make sure the filling goes all the way into the vegetable.
  • Level opening neatly so that no filling comes out.
  • Layer the filled zucchini pieces in a big pot and add enough boiling water to just cover.
  • Put in the stock cubes and the butter and cover.
  • Simmer for 45 minutes to 1 hour (knife tip should slip into a piece easily), and take off heat.
  • Carefully remove the zucchini pieces with a slotted spoon and place on a reheatable serving dish.
  • Strain the cooking liquid left in the pot to remove any pieces of zucchini or grains of rice that may be floating around.
  • In a large bowl, whisk the eggs with the cornstarch and lemon juice (add the juice of 1 lemon at this point).
  • Slowly ladle in (literally the thinnest of streams) your hot cooking liquid, whisking the eggs all the while so they don't curdle.
  • Keep doing this till nearly all the cooking liquid has been used and then pour your egg mixture and any cooking liquid left back into the pot and heat on a low flame until the sauce has thickened.
  • Taste, if it needs more lemon, add up to 1/2 more.
  • This is what is called an'Avgolemono Sauce' (Egg-lemon Sauce)- it is delicious.
  • When ready to serve, put 2-3 piping hot pieces of the stuffed zucchini on each plate and nap with the sauce.
  • Serve with feta cheese on the side (you won't believe how good a nibble of feta tastes with each bite of this!), good, crusty bread (you want to get all the sauce), and wine.

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Reviews

  1. Had this item at a restaurant in Athens Greece a few weeks ago. Made your recipe at home last night- It came out perfect. Fairly easy to make. Some Feta cheese and good bread balanced every thing out. Kevin, Charleston SC
     
  2. Evelyn this is a wonderful recipe, it's similar to one I have made in the past, I omitted the spearmint as I did not have any, I increased the garlic and added in some Parmesan into the meat/rice mixture. We enjoyed this for dinner tonight! Thanks...Kitten:)
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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