Greek Stuffed Zucchini (Kolokithakia Yemista Avgolemono)

May 09, 2023May 9, 20230 0
Greek Stuffed Zucchini (Kolokithakia Yemista Avgolemono) recipe for a healthy and delicious meal
in Main

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 , 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

Nutrision Information

Servings Per Recipe
6
Calories
430
Sugar
5g
Fat
29g
Greek Stuffed Zucchini (Kolokithakia Yemista Avgolemono) is a traditional Greek dish that is filled with ground meat and rice, and baked with a lemon-egg sauce. This dish is a great way to use up extra zucchini from your garden or farmer’s market, while creating a delicious and hearty meal. The stuffing is made with ground pork, ground beef, and fragrant herbs like mint and parsley, which give it a rich and savory flavor. The lemon-egg sauce adds a bright and tangy finish to the dish, and is perfect for sopping up with crusty bread. This dish is a crowd-pleaser and can be served as a main course or as a comforting side dish.

Instructions

1.Preheat the oven to 375°F.
2.Cut off the stem end of each zucchini and hollow out the insides using a small knife or a spoon.
3.In a mixing bowl, combine the onion, garlic, mint, parsley, rice, ground pork, and ground beef. Add salt and pepper to taste, and mix thoroughly.
4.Stuff each zucchini with the meat mixture, packing it tightly.
5.Melt the butter in a large skillet over medium heat, add the stuffed zucchini, and cook for 5 minutes.
6.Arrange the zucchini in a baking dish, add the bouillon cubes dissolved in 1 cup of water, and bake for 45 minutes, or until the zucchini is tender.
7.In a mixing bowl, beat the eggs with lemon juice, cornstarch, and a pinch of salt. Slowly pour the sauce over the zucchini and bake for an additional 10 minutes, or until the sauce is golden brown.
8.Serve the stuffed zucchini hot with a side salad or roasted vegetables.

PROS

This dish is packed with protein and vegetables, making it a nutritionally balanced meal.
The use of lemon juice, mint, and parsley adds a fresh and zesty flavor to the dish.

CONS

This dish requires some prep work, including hollowing out the zucchini and stuffing it with the meat mixture.
It also takes about an hour to bake and requires a few pans and utensils.

HEALTH & BENEFITS

This dish is a great source of protein, fiber, and vitamins. Zucchini is low in calories and high in water, which helps to keep you full and hydrated. The addition of lemon juice, mint, and parsley adds antioxidants and anti-inflammatory properties to the dish, which may help improve digestion and support immune system function.

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