Greek Stuffed Zucchini Kolokithakia Yemista Avgolemono
Experience a taste of traditional Greek cuisine with Kolokithakia Yemista Avgolemono, a comforting and flavorful dish of stuffed zucchinis swimming in a luscious lemon-egg sauce. Tender zucchini shells are filled with a savory mixture of ground beef or lamb, aromatic herbs like parsley and dill, and perfectly cooked rice, creating a hearty yet delicate entrée. Simmered gently in a fragrant broth, the zucchinis are topped with velvety avgolemono, a classic Greek sauce made from fresh lemon juice and whisked eggs, adding a tangy and creamy finish. Perfect for weeknight dinners or as a centerpiece for your Mediterranean-inspired feast, this recipe is a harmonious blend of fresh ingredients and authentic techniques. Serve these stuffed zucchini warm, drizzled generously with the lemony sauce, and garnish with a sprinkle of fresh herbs for an irresistible presentation.
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Recipe Information
Ingredients
- 6 pieces Zucchini (medium-sized)
- 250 grams Ground beef or lamb
- 100 grams Rice (short-grain or medium-grain)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 3 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh dill (chopped)
- 4 tablespoons Olive oil
- 2 large Eggs
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 liter Chicken or vegetable stock
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Wash the zucchinis and cut off their tops. Using a small spoon or zucchini corer, hollow out the center of each zucchini, leaving a thick shell. Reserve the flesh for another use or discard.
In a medium bowl, combine the ground beef or lamb, rice, chopped onion, minced garlic, parsley, dill, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to form the stuffing.
Stuff each zucchini with the meat and rice mixture, leaving about 1 cm of space at the top to allow the rice to expand during cooking.
In a large pot or deep skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Arrange the stuffed zucchinis in the pot snugly in a single layer.
Pour the chicken or vegetable stock into the pot, ensuring the zucchinis are mostly submerged. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice and meat are fully cooked.
While the zucchinis are cooking, prepare the avgolemono sauce. In a medium bowl, whisk the eggs until frothy. Slowly add the lemon juice while continuing to whisk.
Once the zucchinis are cooked, remove them from the pot and set aside. Gradually ladle about 1 cup of the hot cooking liquid into the egg and lemon mixture, whisking constantly to temper the eggs and prevent curdling.
Pour the warmed egg-lemon mixture back into the pot with the remaining cooking liquid. Stir gently over low heat for 2-3 minutes until the sauce thickens slightly. Do not allow it to boil.
Serve the stuffed zucchinis warm, generously drizzled with the avgolemono sauce. Garnish with extra parsley or dill if desired.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 7541 mg | 328% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 38.0 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 436 mg | 34% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4493 mg | 96% | |
*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.
