Stuffed Zucchini Avgolemono Recipes

STUFFED ZUCCHINI AVGOLEMONO, GREEK WAY

Steps:

• 1. Rinse the zucchini and cut off the stem end. Carefully cut off a slice from the other end to use later as a cap. With a grapefruit spoon or melon baller hollow out the zucchini and chop the flesh.
• 2. To make the stuffing warm ½ the olive oil in a deep frying pan and toss in the onions for 3-4 minutes. Add the finely chopped flesh of the zucchini and stir fry them for another 2-3 minutes. Finally add the minced meat and let it cook completely - (meat no longer pink). Add the rice, parsley, half of the lemon juice and salt and pepper.
• 3. Stuff the zucchini up to ¾. Do not fill them completely so the stuffing will have room to expand while cooking. Cover with the slice you cut off earlier to use as cap. Arrange them side by side in a deep saucepan and if you want fill in the gaps with the potato wedges. That's a trick I learned when my kids were young and weren't too keen on eating zucchini. So I had to find a way to intrigue them:) The deal was with every potato wedge they had to have half a stuffed zucchini. It worked so well they both love zucchini, any how it's cooked:)
• 4. Sprinkle with the remaining olive oil and add enough water to cover the zucchini just above their middle. Season to taste. Put the lid on, bring to the boil and then simmer over medium heat for about 30min until the rice has cooked and if using potatoes, til those are tender. Turn off the heat (if overcooked, the zucchini will become too soft and the rice sticky).
• 5. To make the Avgolemono (Egg-Lemon) sauce: Whisk the eggs (both whites & yolks) and then add remaining lemon juice, a little at a time, while still whisking. Slowly add a couple of ladlesful warm cooking liquid to the egg mixture. Pour the sauce over the food. Holding the casserole by its handles, shake it gently from side to side. If necessary reheat very slowly without covering or boiling. Serve immediately. Enjoy! Kali Orexi!
• 6. Tip: If you want to thicken the sauce, in a small bowl mix a couple of Tbps of cornstartch with a some water or cooled liquid from the pot. Mix well and add to the pot and then gently shake the post from side to side.

STUFFED ZUCCHINI

Steps:

• In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

GREEK STUFFED ZUCCHINI (KOLOKITHAKIA YEMISTA AVGOLEMONO)

Steps:

• 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.

STUFFED ZUCCHINI AVGOLEMONO

Steps:

• 1. Wash and scrape squash lightly. Cut off both ends and scoup out pulp with a potato peeler to form a tube. Take care not to scrape too close to the skin. Sprink inside of squash with salt.
• 2. Saute onion and meat in the oil. Add parsley, mint leaves, tomatoes, rice, cinnamon, garlic, salt and pepper. Simmer for 15 minutes.
• 3. Allow meat mixture to cool slightly and stuff squash with meat filling and line them in a pan. Add the water and simmer for about 45 minutes.
• 4. Drain off all the liquid into a saucepan and bring to a boil. Mix flour with the cold milk, add the eggs and lemon juice and mix well. Slowly temper the milk mixture into the hot liquid a little at a time until it is thick and creamy.
• 5. Place squash in a serving dish and pour Avgolemon sauce over all. Serve immediately.

MACEDONIAN STUFFED CABBAGE WITH THICK AVGOLEMONO

Steps:

• Bring a large pot of water to a boil. Carefully remove outer leaves from cabbage, keeping leaves from tearing. Parboil them about 5 minutes. Drain in a colander.
• Place sauerkraut in bottom of Dutch oven. Tip: use a large pot and do not fill to the top. Layer a few cabbage leaves over the sauerkraut.
• Thoroughly combine beef, pork, salt, pepper, onions, and rice. Carefully remove heavy center vein from steamed cabbage leaves and cut each leaf in half. Place 1 rounded tablespoon of meat mixture near cut end of leaf; fold over. Fold edges in toward center and roll up tightly. Repeat until you've used up all the meat mixture or the cabbage leaves. Place rolls in casserole with lemon slices between the layers. Cover with an inverted heavy plate to act as a weight. Add enough boiling water to cover rim of plate. Cover casserole, bring slowly to a boil, and simmer gently until liquid has been absorbed, about 1 hour.
• After the rolls have cooked, prepare the sauce:.
• Beat eggs until frothy; add lemon juice. Gradually add hot stock, beating constantly. Pour into a saucepan and cook over low heat, stirring constantly, until sauce thickens.
• To serve, place several rolls on each plate and spoon some cooked sauerkraut over them; top with Thick Avgolemono Sauce. Serve immediately.

STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
• Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.