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Stuffed Zucchini
Easy and quick, delicious stuffed zucchini with ground beef and rice, topped with egg-lemon sauce, from my grandmother.
A few more secrets:
This recipe is from my grandmother from Constantinople (may her memory be eternal), and whenever she made it, not a crumb was left.
I try to get smaller zucchinis, and if you find them, get the dark green ones.
If they are larger, you can cut them in half and then hollow them out for easier preparation.
Thanks to ANGOLINA for the step-by-step photos.
Enjoy your meal!
Stuffed Zucchini
Easy and quick, delicious stuffed zucchini with ground beef and rice, topped with egg-lemon sauce, from my grandmother.
A few more secrets:
This recipe is from my grandmother from Constantinople (may her memory be eternal), and whenever she made it, not a crumb was left.
I try to get smaller zucchinis, and if you find them, get the dark green ones.
If they are larger, you can cut them in half and then hollow them out for easier preparation.
Thanks to ANGOLINA for the step-by-step photos.
Enjoy your meal!
Cooking Instructions
- 1
Wash and scrape the zucchinis with a knife and hollow them out in the middle (remove the insides with the appropriate tool). Do not discard the insides; keep half to mix with the ground beef and the other half for the pot. I blend them with a little water.
- 2
In a bowl, combine the ground beef, onion, half of the zucchini insides (blended), hand-chopped dill, rice, salt, and pepper, and mix well.
- 3
Stuff the zucchinis with the mixture, pressing lightly. Form any leftover mixture into small balls and place them in the pot along with the zucchinis.
- 4
Add the butter, cut into small pieces. Season with salt and pepper, and cook on high heat (setting 9 on my stove) for about 5 minutes without water to sauté with the butter, keeping the lid closed.
- 5
Then cover with water until the zucchinis are submerged, about 2 large glasses of water. Add the other half of the zucchini insides, blended with a little water.
- 6
Bring to a boil, then reduce the heat (setting 5 on my stove, 9 is the max) and cook for about 50-60 minutes until the liquid thickens.
- 7
Remove from heat, prepare the egg-lemon sauce, and pour it in. I use two yolks and half a lemon. Return to heat, bring to a boil for 1 minute, and then remove from heat.
- 8
Serve with yogurt on the side.
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