Stuffed zucchini with avgolemono
8 white (Lebanese/white) zucchini
200 grams beef mince
¾ cup medium grain rice
2 heaped tablespoons chopped parsley
1 heaped tablespoon chopped mint
1 teaspoon chopped dill
1 tablespoon tomato paste or ½ cup tomato passatta
olive oil
salt and pepper
Avgolemono (Egg and lemon sauce)
2 eggs
juice of 1 lemon
juice from stock
Prepare the zucchini by washing and trimming the stalk end. Carefully remove the pulp using a teaspoon or knife, making sure not to pierce the other end, and set aside.
Place the mince, rice, tomato paste and herbs into a bowl and season. Mix well using your hands and fill the hollowed out zucchini. Place the filled zucchini into a large pan, add 1 cup water and a teaspoon of the tomato paste and drizzle with a little olive oil.
Cook slowly on the stove top, keeping an eye on it, for about an hour or until cooked.
Prepare your avgolemono. Lightly beat the egg whites in a small bowl using a fork, once frothy add the yolks and keeping beating Add lemon juice gradually.
Slowly add a little stock into the egg and lemon mixture beating all the time, add a little more stock, continue mixing. Pour the egg and lemon sauce over the zucchini stirring well so it doesn’t curdle.
Delicious served on its own with some fresh crusty bread.