Stuffed zucchini

Name: Stuffed zucchini
Yield: 4 servings
Cuisine: British
Ingredients: Young green zucchini, approximately 10 - enough to cover the base of a large saucepan.; 500 g beef mince; 2-3 tbsp rice; 125 g - 150 g butter or margarine; 1 large onion, chopped in the blender; 1/2 bunch fresh dill, finely chopped; salt; pepper; 1 egg; juice of 1 lemon

Cookpad Greece @cook_8238176

Greece

My grandmother's quick, easy, delicious recipe of zucchini stuffed with mince and rice, and covered with an egg-lemon sauce.

Recipe by kostas

My grandmother's quick, easy, delicious recipe of zucchini stuffed with mince and rice, and covered with an egg-lemon sauce.

Recipe by kostas

Cookpad Greece @cook_8238176

Greece

My grandmother's quick, easy, delicious recipe of zucchini stuffed with mince and rice, and covered with an egg-lemon sauce.

Recipe by kostas

My grandmother's quick, easy, delicious recipe of zucchini stuffed with mince and rice, and covered with an egg-lemon sauce.

Recipe by kostas

Saved

Ingredients

4 servings

Young green zucchini, approximately 10 - enough to cover the base of a large saucepan.
500 gbeef mince
2-3 tbsprice
125 g- 150 g butter or margarine
1large onion, chopped in the blender
1/2 bunchfresh dill, finely chopped
salt
pepper
1egg
juice of 1 lemon

Saved

Steps

1

Wash and scrape the exterior of the zucchini. Using the point of a long narrow knife, remove the flesh of each zucchini, creating a cavity.
2

In a bowl, combine and mix well the mince, onion, dill, rice, and seasoning.
3

With this mixture, stuff the zucchini lightly. Do not compress your filling, to allow the rice space to swell. Any remaining stuffing, can be shaped into small meatballs, and placed alongside the zucchini in the pan.
4

Season the zucchini. Cut the butter or margarine inot little pieces, and sprinkle them over the zucchini. Without adding any water, place the pan on the stove and turn the heat up to the max for approximately 5 minutes, so as to give the zucchini a chance to saute in the melting butter.
5

Add enough water to just cover the zucchini. Lower the heat and let simmer for approximately 50-60 minutes until most of the liquid has cooked down.
6

Just before the end of the cooking process, prepare the egg-lemon sauce. Whisk the egg well with the lemon juice. Temper with a little of the liquid form the zucchini, and then pour the egg mixture over the zucchini. Allow to heat through for about 2 minutes, and take off the heat.