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 … Continue reading Langham Masterclass MF&WF