Greek Stuffed Zucchini Halal Kolokithakia Yemista Gluten Free
Discover the rich, comforting flavors of Mediterranean cuisine with this "Greek Stuffed Zucchini Halal Kolokithakia Yemista" recipe, perfectly suited for halal and gluten-free diets. Tender zucchini is hollowed out and filled with a savory mixture of halal ground beef or lamb, gluten-free rice, fresh herbs like parsley and dill, and aromatic onion and garlic. Simmered in a fragrant halal chicken stock and finished with a luscious, tangy egg-lemon sauce (avgolemono), this dish is both hearty and refreshing. Perfect for family dinners or special occasions, this recipe is a celebration of Greek culinary tradition with a modern, diet-friendly twist. Enjoy it warm, garnished with fresh herbs, for a meal that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 6 pieces Medium zucchini
- 250 grams Ground beef or lamb (halal)
- 60 grams Uncooked white rice (gluten-free)
- 3 tablespoons Olive oil
- 1 piece Small onion, finely chopped
- 2 pieces Garlic cloves, minced
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh dill, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 liter Chicken stock (halal, gluten-free)
- 2 pieces Eggs
- 3 tablespoons Lemon juice
Instructions
Wash the zucchinis and trim the ends. Use a corer or spoon to hollow out the centers of the zucchini, leaving a thick outer shell. Save the flesh for another recipe if desired.
In a bowl, combine the ground meat, rice, 1 tablespoon of olive oil, onion, garlic, parsley, dill, salt, and pepper. Mix well to create the stuffing mixture.
Carefully stuff each zucchini with the meat and rice mixture, being careful not to overfill as the rice will expand during cooking.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Arrange the stuffed zucchinis in the pot snugly in a single layer.
Pour the chicken stock into the pot, ensuring the zucchinis are about 3/4 submerged. Drizzle the remaining tablespoon of olive oil over the zucchinis.
Bring the stock to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 40-45 minutes, or until the rice is fully cooked and the zucchini is tender.
In a small bowl, whisk the eggs until frothy. Gradually add the lemon juice while whisking continuously.
Slowly ladle 1 cup of the hot cooking liquid from the pot into the egg-lemon mixture while whisking constantly to temper the eggs.
Pour the egg-lemon mixture back into the pot, stirring gently to combine. Cook for another 2-3 minutes on low heat, but do not let it boil.
Remove the pot from heat and let the dish rest for a few minutes. Serve warm, garnished with extra dill or parsley if desired.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 6408 mg | 279% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 34.6 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 396 mg | 30% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4380 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
