Mediterranean Stuffed Zucchini with Avgolemono Sauce
This delightful Mediterranean dish features tender zucchini filled with a savory mixture of ground pork and beef, fragrant herbs, and rice, all bathed in a rich and tangy Avgolemono sauce. A perfect way to utilize abundant zucchini, it's hearty enough to serve as a one-dish meal while being light and refreshing. Ideal for family gatherings or meal prep, these stuffed zucchinis will impress with their vibrant flavors and stunning presentation, making every bite a truly memorable experience.
6-8
Servings
300
Calories
13
Ingredients
Ingredients
Zucchini
6 large (Halved or quartered, cored)
Onion
1 large (Minced (approx. 1 cup))
Garlic
1 clove (Minced)
Fresh spearmint
1 tablespoon (Minced (or 1 tsp dried, crumbled))
Parsley
1/2 cup (Minced)
Par-boiled rice
1/2 cup (Prepared)
Ground pork
1/2 lb (Raw)
Ground beef
1/2 lb (Raw)
Butter
4 ounces (Unsalted)
Beef bouillon cubes
2 (For broth)
Eggs
2 (Beaten)
Lemon
1 (Juiced (up to 1.5 for extra tang))
Cornstarch
3 tablespoons (For thickening sauce)
Instructions
1
Prepare the zucchini by cutting them into halves or thirds, depending on their size. Core one end of each piece and carefully remove the flesh, ensuring that the walls of the zucchini are not too thin. Mince half of the flesh you removed and set aside while reserving the rest for another meal.
2
You can prepare the zucchini the day before and store them wrapped in the refrigerator, which saves time on the day you plan to cook.
3
In a large mixing bowl, combine the minced zucchini flesh, ground pork and beef, onion, garlic, par-boiled rice, spearmint, and parsley. Season generously with salt and pepper, mixing well to ensure even distribution of ingredients.
4
Stuff each zucchini piece with the meat and rice mixture, making sure to pack it tightly and fill it all the way to the end.
5
Arrange the stuffed zucchini in a large pot and add boiling water until they are just covered. Add in the beef bouillon cubes and chunks of butter for flavor.
6
Cover the pot and simmer over low heat for about 45 minutes to 1 hour, or until the zucchini is tender and a knife can easily pierce through.
7
Once cooked, carefully remove the zucchini with a slotted spoon and place them onto a heatproof serving dish.
8
Strain the remaining cooking liquid to eliminate any unwanted solids.
9
In a separate large bowl, whisk together the eggs, cornstarch, and lemon juice until well combined. Gradually add the warm cooking liquid into the egg mixture in a thin stream while continuously whisking to prevent curdling.
10
Once all the cooking liquid has been incorporated, return the mixture to the pot and heat over low flame, stirring until the sauce thickens to a creamy consistency. Taste the sauce and add more lemon juice if desired.
11
To serve, place 2-3 stuffed zucchini on each plate and generously drizzle with the Avgolemono sauce. Accompany with crumbled feta cheese and crusty bread for a complete meal that packs layers of flavor.
Nutrition Information
15
Fat
22.5
Carbs
22.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Stuffed Zucchini with Avgolemono Sauce?
It is a traditional dish consisting of hollowed-out zucchini filled with a savory mixture of ground meat, rice, and herbs, served with a creamy lemon-egg sauce.
What are the main ingredients for the stuffing?
The stuffing is made from ground pork, ground beef, par-boiled rice, onion, garlic, fresh spearmint, parsley, and minced zucchini flesh.
What is Avgolemono sauce?
Avgolemono is a classic Mediterranean sauce made by tempering eggs and lemon juice with warm cooking liquid to create a silky, tangy finish.
How many servings does this recipe yield?
This recipe is designed to serve 6 to 8 people.
How do I prepare the zucchini for stuffing?
Cut the zucchini into halves or thirds, core one end of each piece, and carefully remove the flesh while keeping the walls thick enough to hold the filling.
Can I use only one type of ground meat?
Yes, while the recipe uses a mix of pork and beef for flavor balance, you can use all beef or all pork if preferred.
What type of rice is best for this recipe?
The recipe calls for par-boiled rice to ensure it cooks through properly within the zucchini during the simmering process.
How long do the zucchinis need to simmer?
The stuffed zucchinis should simmer over low heat for approximately 45 minutes to 1 hour.
How can I prevent the Avgolemono sauce from curdling?
To prevent curdling, gradually add the warm cooking liquid to the egg and lemon mixture in a thin, steady stream while whisking continuously.
Is this recipe suitable for meal prep?
Yes, you can prepare the zucchini pieces a day in advance, and the finished dish stores well for leftovers.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
Can I use dried herbs instead of fresh?
Yes, you can substitute 1 teaspoon of dried crumbled spearmint for the tablespoon of fresh spearmint.
What should I serve with stuffed zucchini?
It is best accompanied by crumbled feta cheese and crusty bread to soak up the extra sauce.
Is this dish high in protein?
Yes, each serving provides about 22.5 grams of protein.
How do I know when the zucchini is fully cooked?
The zucchini is done when it is tender and a knife can easily pierce through the vegetable.
What do I do with the removed zucchini flesh?
Mince half of it to include in the meat filling and save the remaining half for another meal or soup.
What is the purpose of cornstarch in the sauce?
Cornstarch acts as a thickening agent to help the Avgolemono sauce reach a creamy, velvety consistency.
Does the meat need to be cooked before stuffing?
No, the raw ground meat is mixed with the rice and herbs and then cooked entirely inside the zucchini while simmering.
Can I use chicken bouillon instead of beef bouillon?
Yes, chicken bouillon cubes can be substituted if you prefer a different flavor profile for the broth.
How many zucchinis are required for this recipe?
You will need 6 large zucchinis to make 6 to 8 servings.
What is the fat content of this dish?
The recipe contains approximately 15 grams of fat per serving.
Is there a specific way to arrange the zucchini in the pot?
Arrange them tightly in a large pot so they stay upright or secure while simmering in the liquid.
Can I make the sauce extra tangy?
Yes, you can use up to 1.5 lemons if you prefer a sharper, more acidic flavor in the sauce.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What is the total carbohydrate count?
There are approximately 22.5 grams of carbohydrates per serving.
Is it necessary to strain the cooking liquid?
Straining the liquid is recommended to remove any bits of meat or vegetables, ensuring a smooth sauce.
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used, though the cooking time might be slightly shorter as they tend to be softer.
What size should I cut the zucchini?
Depending on their size, cut them into halves or thirds to make manageable pieces for stuffing.
Is this a gluten-free recipe?
It is naturally gluten-free if you ensure the beef bouillon cubes used are certified gluten-free.
How do I reheat the dish?
Reheat gently on the stove or in the microwave; if the sauce is too thick, add a small splash of water or broth.