Stuffed Zucchini Avgolemono Greek Way Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MIDDLE EASTERN STUFFED ZUCCHINI RECIPE



Middle Eastern Stuffed Zucchini Recipe image

Middle Eastern stuffed zucchini recipe with a spiced rice and meat filling, cooked in red sauce. A must-try!

Provided by The Mediterranean Dish

Categories     Entree

Time 1h10m

Number Of Ingredients 16

1/2 cup long-grain rice, rinsed well
1/2 lb lean ground beef
1 small onion, shredded
1/3 packed cup chopped parsley
1/3 packed cup chopped dill
1 can (14.5 oz) diced tomato with juice
1/2 cup water
2 tbsp Private Reserve extra virgin olive oil
Scant 1 tsp allspice
Scant 1 tsp garlic powder
Salt and pepper
4 large and very firm tomatoes, divided (3 to be cored and stuffed, and 1 to be sliced)
1 small onion, sliced into rounds
2 1/2 lb Medium-sized zucchini or Middle Eastern zucchini (about 8 or so zucchini), lightly peeled
1 can (14.5 oz) tomato sauce
3/4 cup water

Steps:

  • In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, dill, diced tomatoes, water, olive oil, allspice, garlic powder, and salt and pepper. Mix by hand to combine.
  • Now, remove the top of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. Do this using a corer like this one.
  • With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing.
  • Insert your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You'll want to leave about 1/4 inch rim of zucchini.
  • Lightly oil the bottom of a large deep cooking pan like this one. Slice the remaining tomato and spread over the bottom of the pan. Now add the onion slices and the cores or hearts of the zucchini. Sprinkle with a little salt and pepper.
  • Now, using your hands, gently stuff the hollowed tomatoes with the rice stuffing. Then loosely stuff the zucchini with the rice stuffing about 3/4 of the way (do not over-stuff or crowd the rice stuffing in the zucchini or it will not cook well).
  • Arrange the stuffed tomatoes in the center of the cooking pan, then add the stuffed zucchini (stuffed side up) around them. Tilt the zucchini a little, this helps them cook nicely through using less liquid.
  • Now add the tomato sauce and water. Sprinkle lightly with salt and pepper.
  • Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. Turn the heat down, cover and simmer for for 50 minutes until the zucchini is tender and the rice stuffing is fully cooked.
  • Transfer to a serving platter or individual bowls. Top with the sauce from the cooking pan. Enjoy!

Nutrition Facts : Calories 172 calories, Sugar 6.6 g, Sodium 154.7 mg, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 23 g, Fiber 3.4 g, Protein 10.2 g, Cholesterol 17 mg

GREEK STUFFED ZUCCHINI (KOLOKITHAKIA YEMISTA AVGOLEMONO)



Greek Stuffed Zucchini (Kolokithakia Yemista Avgolemono) image

A delcious way to use up loads of large zucchini. I figure one medium to large zucchini per person, per serving, depending on appetite.

Provided by evelynathens

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 large zucchini (this depends on size, when you cut the zucchini, you should estimate that 2-3 of these pieces will)
1 large onion, minced (equaling 1 cup)
1 garlic clove, minced
1 tablespoon minced fresh spearmint (or 1 tsp dried, crumbled)
1/2 cup minced parsley
1/2 cup par-boiled rice
1/2 lb ground pork
1/2 lb ground beef, you could use all ground beef and not use pork
4 ounces butter
2 beef bouillon cubes
2 eggs
1 lemon, juice of, to 1 1/2
3 tablespoons cornstarch

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.

GREEK STUFFED ZUCCHINI STEW (IN EGG & LEMON SAUCE)



Greek Stuffed Zucchini Stew (in egg & lemon sauce) image

Ground beef stuffed zucchinis, served with a rich and velvety egg-lemon sauce. A light, comforting healthy dinner!

Provided by [email protected]

Categories     Main Course

Number Of Ingredients 12

1.900 grams/ 4 lb + 3 oz or about 14 medium-sized light green zucchinis
600 grams / 1 lb + 5 oz lean ground beef
1 spring onion (minced)
1/2 small red onion (minced)
1 tablespoon chopped parsley
1 tablespoon chopped dill
3 tablespoons olive oil
2,5 tablespoons medium-grain rice
6 tablespoons olive oil
4 tablespoons flour
2 large eggs
1 large lemon (juiced + zested)

Steps:

  • Cut off the tops and bottoms of the zucchinis. Rinse them well and then cut them in half about 2,5 inch / 7cm each piece.
  • Using an apple corer, remove most of the insides of the zucchini. Creating 1 cm / 0.4 inch thick cylinders.
  • Prepare the filling in a bowl by mixing together the ground beef, red onion, spring onion, parsley, dill, rice, and the 3 tablespoons of olive oil. Season the mixture with kosher salt and freshly ground pepper. Knead the mixture for 2 minutes.
  • Start filling the zucchinis by pressing the ground beef mixture into the hole with your finger. Press on both openings to make sure there aren't any air gaps left, inside the zucchini.
  • Place the stuffed zucchinis tightly together, inside a cooking pot or stockpot.
  • Pour in enough water to cover, and heat over medium-high heat.
  • Once the water starts to boil, skim off the foam that will form on the surface. Then reduce heat to medium-low, and simmer covered for about 1 hour.
  • Once the water has reduced to almost half, turn of the heat.
  • Start making the sauce. In a small saucepan, whisk together the flour and olive oil to create a thick flour paste. Heat mixture over high heat and cook for 2 minutes. Then using a ladle, start adding spoonfuls of the water from the pot with the zucchinis, into the flour mixture. Keep whisking and adding spoonfuls, until you have incorporated at least 2/3 of the water.
  • In a mixing bowl whisk the eggs until slightly foamy. Take a spoonful of the sauce you've just made and very slowly (threadlike) pour it into the eggs while you whisk the eggs constantly. Keep doing this until all the sauce is into the eggs. Pour in the lemon juice + zest as well. Then transfer everything back to the pot with the zucchinis.NOTE: Place a wet sponge cloth under the bowl with the eggs so it will stay in place while you whisk the eggs.
  • Shake the pot for the sauce to spread evenly. Turn heat to low, taste the sauce and add extra salt or pepper if needed. Cook for 2-3 minutes for the sauce to combine with the zucchinis.
  • Remove from heat and ideally let the food stand for 30 minutes before serving. Then serve with a bit of extra fresh dill on top, freshly ground pepper and a few drops of lemon if you like.

Nutrition Facts : ServingSize 1 serving, Calories 595 kcal, Carbohydrate 17 g, Protein 37 g, Fat 42 g, SaturatedFat 9 g, Cholesterol 186 mg, Sodium 138 mg, Fiber 2 g, Sugar 1 g

GREEK STUFFED ZUCCHINI



Greek Stuffed Zucchini image

This dish is one of those the typical Greek housewife makes whenever the extended family is gathered, children come home from college, or a loved one visits. It is serious comfort food, and among those that represent the idea of 'mother' and 'family' in the Greek mind.

Provided by Gracey

Categories     World Cuisine Recipes     European     Greek

Time 1h15m

Yield 4

Number Of Ingredients 12

¼ cup uncooked white rice
8 zucchini, ends trimmed
1 pound ground beef
4 shallots, chopped
2 cloves garlic, finely chopped
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
2 tablespoons olive oil
salt and ground black pepper to taste
3 tablespoons water
2 eggs, separated
4 lemons, juiced

Steps:

  • Place rice in a bowl, cover with water, and allow to soak for 1 hour.
  • Slice a long, 1/2-thick slice from the side of each zucchini to serve as a lid; hollow out the flesh and seeds from the inside of the zucchini with a spoon, leaving a 1/2-inch thick shell. Discard the flesh, or save for another use. Drain, and place the soaked rice in a bowl. Mix in the ground beef, shallots, garlic, mint, and parsley. Stuff the zucchini boats about 3/4 full with the mixture; stuffing will expand during cooking. Cover the zucchini with the cut-off lid slices.
  • Heat the olive oil in a large skillet over medium heat, and sprinkle the pan with salt and pepper. Place the stuffed zucchini into the pan, pour water around the zucchini, then reduce heat to medium low. Cover with a lid, and cook until the zucchini are tender and the meat is no longer pink, 35 to 40 minutes.
  • About 10 minutes before the zucchini are done, beat the egg whites in a bowl with an electric mixture until stiff peaks form. Whisk in the yolks and lemon juice until well combined. Remove the zucchini from the skillet, leaving the juices, and set the zucchini aside in a warm place. Whisk about 1/2 of the liquid in the skillet into the egg mixture by tablespoons, then pour the egg mixture into the skillet with the remaining liquid. Over low heat, combine the sauce with the pan liquid by gently rotating the skillet to mix the contents; heat the sauce for about 1 minute to thicken enough to coat the back of a spoon. Do not boil. Serve the zucchini with lemon sauce.

Nutrition Facts : Calories 592.3 calories, Carbohydrate 31.8 g, Cholesterol 189.5 mg, Fat 40.2 g, Fiber 5 g, Protein 29.1 g, SaturatedFat 14.1 g, Sodium 160.8 mg, Sugar 8.6 g

GREEK STUFFED ZUCCHINI



Greek Stuffed Zucchini image

This is a tasty meat and vegetables with just the right spices to make it a flavorful dish. I got this from the ladies of the Greek Orthodox Church. They always have something special cooking in the kitchen.

Provided by glitter

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 medium onions, chopped
1 -2 minced garlic clove
3/4 lb ground beef, mixed is good too (your preference)
1/4 cup dry wine (red or white)
1 tomatoes, peeled and chopped
1/4 cup unseasoned breadcrumbs
1/4 cup olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dry oregano
3/4 teaspoon salt
2 egg whites
8 zucchini, approximately 4 inches in length
2 tablespoons olive oil or 2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup grated feta or 1/2 cup parmesan cheese

Steps:

  • Slightly brown the meat, drain if needed.
  • Add the seasonings.
  • Cook onions and the garlic in the olive oil.
  • Add wine and tomato then cook your mixture 30 minute.
  • Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
  • Set aside while preparing the zucchini.
  • Trim both ends of the zucchini and slice in halves lengthwise.
  • Parboil them for 3 minutes in salted water.
  • Carefully, remove onto paper towels and drain.
  • Place into an oiled, flat roasting pan.
  • Scoop out the centers discarding the pulp.
  • Spoon the meat filling into the shells.
  • Top each with bread crumbs, moistened with oil or butter.
  • Sprinkle with the grated cheese over all.
  • Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.

Nutrition Facts : Calories 436.8, Fat 25.9, SaturatedFat 7.3, Cholesterol 49.7, Sodium 615.8, Carbohydrate 25.2, Fiber 4.3, Sugar 8.4, Protein 19.1

STUFFED ZUCCHINI AVGOLEMONO, GREEK WAY



Stuffed Zucchini Avgolemono, Greek Way image

Zucchini is my very favorite summer vegetable. This is a summertime favorite main meal, served hot or at room temperature. Don't forget the fresh bread to dip in the egg-lemony sauce:) Yummy! Hope you try it and enjoy it as much as we do! Kali Orexi!

Provided by Maria *

Categories     Other Main Dishes

Time 1h35m

Number Of Ingredients 10

12 thick medium sized zucchini, slightly scraped
2 small onions, finely chopped
1 c extra virgin olive oil
1 lb ground beef or veal
1/2 c short grain rice
3 Tbsp parsley finely chopped
salt and freshly ground black pepper
INGREDIENTS FOR THE AVGOLEMONO- EGG LEMON SAUCE
2 eggs
2 lemons, juice only

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 AVGOLEMONO



Stuffed Zucchini Avgolemono image

Worth the effort -- try these stuffed zucchini the Greek way. Recipe found in one of my Greek Festival cookbooks

Provided by Daily Inspiration S

Categories     Vegetables

Time 1h30m

Number Of Ingredients 17

2 lb medium-size zucchini squash
1 lb ground lamb or beef
1 large onion, chopped
1/2 c chopped fresh parsley
1/2 c chopped fresh mint leaves
1/2 can(s) 16-oz can whole tomatoes, roughly chopped (or use entire can if needed)
1/2 c uncooked rice
3 Tbsp olive oil (or oil of your choice - more if needed)
1/2 tsp cinnamon
1 garlic clove, chopped
salt and pepper to taste
1/4 c water
AVGOLEMONO SAUCE
3-4 Tbsp flour
1/2 c milk
2 eggs
juice of 1 lemon

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.

GREEK LAMB STEW AVGOLEMONO



Greek Lamb Stew Avgolemono image

This Greek lamb stew has pearl onions, olive oil, and lots of fresh dill. It is finished off with an egg, and lemon sauce-avgolemono.

Provided by by Jenny | The Greek Foodie

Categories     Main Course

Number Of Ingredients 13

2 lb lamb stew meat
2 cups broth
1 lb pearl onions
1 onion (finely chopped)
1 tablespoon black pepper morcels
1-2 bay leaf
1 cup white wine
½ bunch fresh dill
3 tablespoon extra virgin olive oil
2 eggs (beaten)
2 lemons (juiced)
freshly ground pepper (optional)
red pepper flakes (optional)

Steps:

  • Season the lamb pieces with sea salt and freshly ground pepper.
  • Add the pearl onions with two cups of broth in a sauce pan and simmer in medium high heat for 15 minutes.
  • Heat 2-3 tablespoons olive oil in a pot. Add the diced onion, season with a pinch or two sea salt, and saute for 2-3 minutes. Add the lamb and saute for 3-4 minutes or until lamb is browned all over. Add the black pepper kernels and bay leaf.
  • Add the white wine and simmer on high for 1-2 minutes until the alcohol evaporates. Add the pearl onions and broth and the chopped dill. Season with sea salt and freshly ground pepper, cover the pot, and turn the heat to low. Slowcook until lamb is soft and can be pulled apart, about 60 minutes. Let it sit for 10 minutes after it is done to cool the broth.

Nutrition Facts : Calories 562 kcal, Carbohydrate 23 g, Protein 51 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 229 mg, Sodium 659 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 16 g, ServingSize 1 serving

STUFFED ZUCCHINI SHELLS



Stuffed Zucchini Shells image

When my garden is overflowing with zucchini and I want something different, this yummy side dish is what I prepare.

Provided by VJUNE

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 zucchinis
1 tablespoon olive oil
1 small onion, diced
4 ounces fresh mushrooms, sliced
2 cloves garlic, minced
salt and ground black pepper to taste
¼ cup crumbled feta cheese
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Trim ends from zucchini and half each length-wise. Scoop out flesh of zucchini; dice. Arrange zucchini shells into a baking dish.
  • Heat olive oil in a 10-inch skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until the onion is tender, 5 to 7 minutes; season with salt and pepper.
  • Stir diced zucchini flesh into the onion mixture; cook and stir until hot, about 5 minutes. Spoon zucchini mixture into the shells in the baking dish; top each with 1 tablespoon each feta cheese and Parmesan cheese.
  • Bake in preheated oven until the zucchini shells are soft, 30 to 40 minutes.

Nutrition Facts : Calories 101 calories, Carbohydrate 5.6 g, Cholesterol 12.7 mg, Fat 7 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 2.8 g, Sodium 228.2 mg, Sugar 2.7 g

More about "stuffed zucchini avgolemono greek way recipes"

STUFFED ZUCCHINI AVGOLEMONO (GREEK STYLE) - DIMITRAS DISHES
stuffed-zucchini-avgolemono-greek-style-dimitras-dishes image
2020-07-12 1 teaspoon chopped dill. Instructions. Preheat the oven to 400 °F, 200°C. If your zucchinis are very large, cut each one into 2 equal pieces. Then, cut each zucchini …
From dimitrasdishes.com
5/5 (1)
Estimated Reading Time 4 mins
Servings 6
  • If your zucchinis are very large, cut each one into 2 equal pieces. Then, cut each zucchini piece in half, lengthwise and scoop out the pulp leaving a ¼ inch border all around. Set the pulp aside in a bowl to use in the filling.
  • Cook the onions and the garlic in the olive oil over medium low heat for about 10-15 minutes or until they are soft and golden.


STUFFED ZUCCHINI WITH EGG & LEMON SAUCE (AVGOLEMONO)
stuffed-zucchini-with-egg-lemon-sauce-avgolemono image
2016-06-01 Fill the remaining oil and some water to reach halfway through the zucchini. Add salt and pepper. Simmer in a covered pot for 50'-60'. For the lemon sauce, beat the egg whites in meringue and add the egg yolks, the lemon juice and a little broth of the …
From kitchenstories.eu


STUFFED ZUCCHINI WITH EGG-LEMON SAUCE | ARGIRO BARBARIGOU
stuffed-zucchini-with-egg-lemon-sauce-argiro-barbarigou image
Using a small pumpkin fleshing tool or a spoon, remove the inner flesh from the zucchini and chop into small pieces. Heat ¼ of the olive oil in a deep skillet and brown the ground beef for 4-5 minutes. Add the onion and sauté for 3-4 minutes, stirring. Add the chopped zucchini …
From argirobarbarigou.com


STUFFED ZUCCHINI WITH EGG AND LEMON SAUCE — GREEK-RECIPE-COM
2014-06-22 Directions. Scrape and wash the zucchini. Remove a slice from the small side, empty the zucchini by using a spoon or a special kitchen tool. Mix the mince, the rice, the finely chopped onions and dill in a bowl. Fill the courgettes with the mixture. Put them in a saucepan together with the butter or the olive oil and add enough water to almost ...
From greek-recipe.com
4.6/5 (10)


GREEK STUFFED ZUCCHINI BOATS // 30 MINUTE RECIPE ...
2020-02-29 Place quinoa and water in a small saucepan. Bring to a boil, reduce to a simmer, cover and cook 10 minutes, or until water is absorbed. Transfer to a large bowl to cool slightly. Meanwhile, preheat oven to 400 degrees. Cut each zucchini in half horizontally, then scoop out the seeds.
From platingsandpairings.com
4.7/5 (6)
Total Time 30 mins
Category Main Dish
Calories 250 per serving


KOLOKITHIA YEMISTA RECIPE (PAPOUTSAKIA-STYLE)
2011-06-02 Stuffed vegetables are a staple of the summer season and this version of Kolokithia Yemista (koh-loh-KEETH-yah yeh-mee-STAH) or stuffed zucchini is a great way to enjoy the bounty. The zucchini is hollowed and stuffed with a savory meat filling and topped with a creamy béchamel sauce that bakes up to a nice golden crust.
From thespruceeats.com
3.9/5 (15)
Total Time 1 hr 20 mins
Category Entree, Dinner
Calories 702 per serving


GREEK STUFFED ZUCCHINI IN EGG LEMON SAUCE RECIPE | AKIS ...
2017-09-21 Cut off the zucchini ends. Use a vegetable corer to remove the zucchini’s flesh, creating space to add the filling and place it in a bowl. Place a pan over high heat and let it get hot. Finely chop the onion and garlic, dice the carrot and half of the zucchini flesh. Add 3 tablespoons of olive oil to the hot pan. Add the vegetables, salt and ...
From akispetretzikis.com
Servings 4
Calories 604 per serving
Category Vegetables


STUFFED ZUCCHINI (KOLOKITHAKIA GEMISTA) WITH AVGOLEMENO ...
2013-08-25 Pour in 3 cups of hot water or vegetable stock, place the lid on the pan and bake your stuffed courgettes into a pre-heated 375 F oven for 45-55 minutes (til rice is cooked). Avgolemono Sauce. 1 cup of hot stock, ladled from the baked zucchini (tilt the roasting pan to retrieve the stock with ladle) 2 large eggs. juice of 1 lemon.
From kalofagas.ca
Reviews 16
Estimated Reading Time 3 mins


STUFFED ZUCCHINI WITH EGG-LEMON SAUCE - GREECE IS
2015-10-19 Scoop out the interior using a small spoon or an apple-corer and place the flesh in a bowl. Sprinkle a little salt inside the zucchini tubes. Use a separate bowl for the minced meat. Grate the zucchini flesh and add to the mince, along with the rice, onion, herb of choice, carrot, tomato, salt and pepper. Add 50 ml olive oil and mix by hand.
From greece-is.com
Estimated Reading Time 2 mins


VEGETARIAN GREEK STUFFED ZUCCHINI RECIPE - FOOD NEWS
In a stuffed zucchini recipe, the zucchinis are cut lengthwise, cored, and filled with cooked meat like ground sausage, ground beef, ground turkey, or vegetarian filling. The filled zucchini are then baked in the oven. Jul 7, 2013 - Vegetarian Greek Stuffed Zucchini: Tender zucchini boats get stuffed with meaty portobello mushrooms, feta cheese, and […]
From foodnewsnews.com


DELICIOUS SUMMERTIME RECIPES ARCHIVES - PAGE 4 OF 4 ...
Delicious Summertime Recipes. STUFFED ZUCCHINI AVGOLEMONO (GREEK STYLE) GREEK STYLE FATTOUSH SALAD. WATERMELON & FETA SALAD. “ONE POT” CHICKEN & OLIVES WITH PASTA. ROASTED PEPPERS STUFFED WITH FETA. GREEK STYLE POTATO SALAD – 2 WAYS. STRAPATSADA: GREEK STYLE SCRAMBLED EGGS IN A TOMATO & PEPPERS SAUCE. NO CHURN ICE CREAM; 2 WAYS…
From dimitrasdishes.com


GREEK AVGOLEMONO SAUCE THICK RECIPE - SHARE-RECIPES.NET
Stuffed Zucchini Avgolemono Greek Way Just A Pinch Recipes. 9 hours ago Justapinch.com Visit Site . How to Make Stuffed Zucchini Avgolemono, Greek Way . Step-by-Step . 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. To make the stuffing warm ½ ...
From share-recipes.net


STUFFED CABBAGE | GREEK RECIPES | LAHANO DOLMADES | DINNER ...
2021-08-21 3 Tbs. Flour. Directions: Chop the zucchini, onion, parsley, and green onions into small pieces and mix it well with the ground beef, rice, olive oil and seasoning. Place it to the side and In a large pot with salted water, boil the cabbage for 2 minutes on each side until the leaves are able to be separated with a fork.
From vivarecipes.com


R/RECIPES - GREEK STUFFED ZUCCHINI WITH BEEF AND RICE IN ...
This is an easy recipe for zucchini stuffed with beef and rice in an egg and lemon sauce. A hearty and delicious Greek stew with Avgolemono sauce. More story and photos here. Ingredients. 8-9 zucchini. 250 gr (9 oz) mince beef. 100 gr (3.5 oz) long grain rice. A small bunch of flat-lead parsley. A small bunch of fresh dill. 1 onion. 2 lemons. 2 eggs. 1 carrot. 1 tablespoon corn flour. ½ cup ...
From reddit.com


GREEK STUFFED ZUCCHINI AVGOLEMONO (IN A LEMONY SAUCE ...
2018-10-16 Get this recipe with exact measurements on my website: https://www.dimitrasdishes.com/recipes/stuffed-zucchini-avgolemono-greek …
From youtube.com


GREEK STUFFED ZUCCHINI KOLOKITHAKIA YEMISTA AVGOLEMONO RECIPES
Greek Stuffed Zucchini (Kolokithakia Yemista Avgolemono) beef, pork, onion, butter, rice, eggs, zucchini, juice, parsley, cornstarch, bouillon, garlic Ingredients 6 large zucchini (this depends on size, when you cut the zucchini, you should estimate that 2-3 of these pieces will) 1 large onion, minced (equaling 1 cup) 1 garlic clove, minced 1 tablespoon minced fresh spearmint (or 1 tsp dried ...
From tfrecipes.com


STUFFED ZUCCHINI WITH AVGOLEMONO RECIPE | GOOD FOOD
Lift zucchini onto a serving dish and use 250ml of the remaining cooking liquid to make the avgolemono. To make avgolemono: In a small saucepan, bring the cooking liquid back to a boil. In a separate bowl, whisk together the egg yolks and lemon juice. Gradually pour in the boiling cooking liquid and stock, if using, whisking all the time until ...
From goodfood.com.au


3 WAYS TO STUFF ZUCCHINI BLOSSOMS — SIMPLE FRENCH COOKING
2020-07-01 A few weeks ago I published a YouTube video on How To Make Zucchini Blossom Beignet , a simple fried zucchini blossom recipe that anyone can make at home. Since then I have received many requests for stuffed zucchini blossoms. I am sharing my 3 favorite recipes: stuffed with mozzarella and prosciut
From simplefrenchcooking.com


GREEK STUFFED ZUCCHINI RECIPES
STUFFED ZUCCHINI AVGOLEMONO, GREEK WAY. Zucchini is my very favorite summer vegetable. This is a summertime favorite main meal, served hot or at room temperature. Don't forget the fresh bread to dip in the egg-lemony sauce:) Yummy! Hope you try it and enjoy it as much as we do! Kali Orexi! Provided by Maria * Categories Other Main Dishes. Time 1h35m. Number Of Ingredients 10. …
From tfrecipes.com


Related Search