Stuffed Zucchini Avgolemono

Stuffed Zucchini Avgolemono

Ingredients

• 8 thick zucchini (or 8 round)
• 2 onions (chopped)
• 1/2 cup olive oil
• 350 gr. ground beef
• 10 tbsp. Carolina rice
• 2 carrots (grated)
• 1/2 bunch parsley (chopped)
• 1/2 bunch dill (chopped)
• a little mint (optional)
• salt
• freshly ground pepper
• a few sprigs of parsley and dill
• -
• For the simple egg sauce (avgolemono)
• 2 eggs
• juice of 2 lemons
• -
• For the thick egg sauce (avgolemono)
• 2 tbsp. olive oil
• 2 tbsp. flour
• 500 g zucchini broth (2 cups)
• juice of 1 lemon and zest
• salt
• pepper
• a little chopped dill
• 1 -2 egg yolks

Directions

1. Wash and clean the zucchini, open and remove the zucchini from inside to make room for the filling.
2. In a deep bowl, mix well all the minced meat ingredients together and fill our zucchini. Put them in a saucepan, add water and the beef cube and boil for 40 minutes.
3. Turn off the heat (do not over boil them because the zucchini will melt and the rice will be muddy).
4. Beat the egg whites with a whisk, add the yolks, beating the lemon little by little.
5. Dilute the eggs with a little broth from the pot and pour over the food, shaking the pot from the handles.
6. If you want the egg sauce to become like cream, put 1 tablespoon of corn flour in the lemon juice.
7. Dissolve it with a whisk, add it to the egg and make the egg sauce (avgolemono) normally.
8. Drizzle the food and let the eggnog simmer for a few minutes.
9. For the egg sauce cream
10. Heat the olive oil and sprinkle with flour. Bake the rou over medium heat for 2 minutes to cook the flour. Add the broth and let the cream set, stirring with a whisk. Add 1 egg yolk and stir. Squeeze the lemon , sprinkle with chopped dill, zest and season with salt and pepper.
11. Serve the zucchini on a plate and pour over the thick sauce.