Greek Stuffed Zucchini With Ground Beef

A delicious Greek stew of Stuffed Zucchini with ground beef, rice, and herby filling, swimming in a silky, comforting egg-lemon sauce (Avgolemono).

📝 Ingredients

• 2 1/2 kilograms (5.5 pounds) medium-large zucchini (about 12 )
• 500 grams (1.1 pounds) lean ground beef (or half pork half beef)
• 80 grams (4-5 small) spring onions (minced)
• 100 grams (1 small) red onion (minced)
• 100 ml extra virgin olive oil (+ extra for sauteing)
• 6 tablespoons short/ round-grain rice (such as Arborio or Greek Karolina)
• 3 tablespoons parsley (finely chopped)
• 3 tablespoons dill (finely chopped)
• 1/2 teaspoon ground fennel
• 6 tablespoons olive oil
• 4 tablespoons flour
• 2 large eggs
• 1 egg yolk
• 2 lemons (juiced (about 1/2 cup))
• zest of 1/2 lemon
• freshly ground pepper to serve with
• Optional: 1 liter vegetables or chicken stock

👨‍🍳 Instructions

1. 1Prepare the zucchini. Slice the tops and bottoms and cut the zucchini in half. Hole the zucchinis using an apple corer.
2. 2--- Prepare The Filling: ---
3. 3Heat olive oil in a frying pan, enough to coat the bottom of the pan.
4. 4Saute both types of onion until soft.
5. 5Add the rice, cook and stir for a minute. Turn the heat to the lowest.
6. 6Pour in ½ cup hot water and cook until the rice absorbs it all. Remove from the heat and allow to cool.
7. 7Combine ground meat, cooked rice, parsley, dill, and ground fennel in a mixing bowl. Season with salt and pepper and mix well.
8. 8Stuff each zucchini with the ground meat filling, pressing it lightly (not too much) to help it stick.
9. 9Layer the zucchini in a cooking pot as close together as possible.
10. 10Pour enough hot water (or hot water + 1 liter of stock) to almost cover the zucchini. Note: The part of the zucchini containing the filling should be submerged. It's okay if the tops aren't, they will steam cook.
11. 11Pour 100 ml of olive oil and bring to a simmer over moderate heat. Then cover and turn the heat to medium-low.
12. 12Simmer for about 50 minutes. You can leave a very thin opening on the lid for excess steam to escape, so the zucchini won't move too much inside the pot. Take the pot off the heat.
13. 13--- Prepare The Avgolemono: ---
14. 14Beat eggs with lemon juice and zest.
15. 15Combine flour and 6 tablespoons olive oil in a saucepan. Cook, whisking constantly, until the flour is toasted and turns whitish. Remove from the heat.
16. 16Gradually ladle the hot stock from the pot with the zucchini into the saucepan containing the flour. Tilt the pot carefully to transfer as much stock as possible.Note: the stock should be about 1 liter, it's okay if it's slightly less. If it's more, you can cook and reduce it on the stovetop for a few minutes.
17. 17Return the saucepan to the heat and cook over moderate heat, until it bubbles. Whisk often until it thickens slightly. Make sure to scrape the sides of the pot well where flour tends to stick.
18. 18Incorporate the hot flour sauce very slowly into the beaten eggs, whisking the eggs constantly to avoid curdling. Begin pouring threadlike and increase speed as you go.
19. 19Transfer the Avgolemono sauce into the pot with the zucchini. Shake and tilt the pot to spread.
20. 20Cook for a few extra minutes over the lowest heat to thicken slightly more if you want.
21. 21Let the food stand in the pot for at least 30 minutes before serving (ideally).
22. 22Serve with freshly ground pepper and enjoy!