Stuffed Zucchini in Egg-Lemon

This Greek Stuffed Zucchini Stew is a traditional Mediterranean comfort food that transforms humble zucchini into a luxurious meal. The tender zucchini boats filled with seasoned ground beef swim in a velvety egg-lemon sauce that's both tangy and rich. It's the dish my Greek grandmother would make whenever we needed something special yet nourishing.

I first tasted this dish during a summer visit to my aunt's village in Greece. We picked zucchini straight from her garden, and the memory of that first bite with the tangy sauce has stayed with me for decades.

Ingredients

• Medium-sized light green zucchinis: Choose firm ones with glossy skin for the best texture
• Lean ground beef: The fat content provides just enough richness without making the dish greasy
• Spring onion and red onion: Combination creates a perfect aromatic base
• Fresh parsley and dill: These herbs are essential for authentic Greek flavor
• Medium-grain rice: Absorbs moisture and helps bind the filling
• Olive oil: Use the best quality you can find as it contributes significant flavor
• Eggs: For the avgolemono sauce forming that signature creamy texture
• Fresh lemon: Both juice and zest bring brightness to balance the richness

Step-by-Step Instructions

Prepare the zucchini:

Trim the ends of each zucchini and cut them into approximately 2.5-inch cylinders. Using an apple corer, hollow out each piece leaving walls about 0.4 inches thick. This creates perfect vessels for the filling while ensuring the zucchini maintains its shape during cooking.

Create the filling:

Combine ground beef, minced red onion, spring onion, chopped parsley, dill, rice, and olive oil in a large bowl. Season generously with kosher salt and freshly ground pepper. Knead the mixture thoroughly for at least two minutes to ensure all ingredients are evenly distributed and the proteins in the meat begin to bind.

Fill the zucchini:

Press the meat mixture firmly into each hollowed zucchini cylinder, working from both ends to eliminate air pockets. Proper filling technique prevents gaps that could cause the filling to fall apart during cooking.

Arrange and cook:

Place the stuffed zucchinis tightly together in a cooking pot. Add enough water to cover them completely and bring to a boil over medium-high heat. Once boiling, carefully skim off any foam, reduce heat to medium-low, and simmer covered for about one hour until the zucchini is tender and the filling is cooked through.

Prepare the avgolemono sauce:

In a small saucepan, create a roux by whisking flour and olive oil over high heat for two minutes. Gradually add cooking liquid from the zucchini pot, whisking constantly until smooth. In a separate bowl, whisk eggs until foamy, then very slowly incorporate the hot sauce mixture while continuously whisking to prevent curdling.

Finish the dish:

Add lemon juice and zest to the egg mixture, then return everything to the pot with the zucchinis. Gently shake the pot to distribute the sauce evenly. Cook on low heat for 2-3 minutes until the sauce thickens slightly and coats the zucchinis beautifully.

Rest and serve:

Allow the stew to rest for 30 minutes before serving to let the flavors meld. Garnish with fresh dill, freshly ground pepper, and a squeeze of lemon for brightness.

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The secret to this recipe lies in the avgolemono sauce technique. My grandmother always set her mixing bowl on a damp kitchen towel to keep it stable while whisking in the hot liquid. She would say patience during this step was what separated a good cook from a great one. The first time I successfully made this sauce without scrambling the eggs, she gave me her cherished serving platter.

Make-Ahead Options

This stew actually tastes better the next day after the flavors have had time to develop. Store it in the refrigerator for up to three days in an airtight container. Reheat gently over low heat, being careful not to bring it to a boil which could cause the egg sauce to separate. Add a splash of water if needed to thin the sauce.

Common Mistakes to Avoid

The most critical mistake when making this dish is overheating the avgolemono sauce. If the eggs get too hot too quickly, they'll scramble instead of forming a silky sauce. Always temper the eggs by adding hot liquid very gradually while whisking constantly. Never return the sauce to high heat once the eggs are incorporated.

Regional Variations

In different regions of Greece, you'll find slight variations of this dish. In northern Greece, cinnamon and allspice are often added to the meat filling. Island versions might include pine nuts or currants for sweetness. Some inland recipes call for a mixture of ground beef and lamb. My family's version from the Peloponnese region keeps the flavors clean to highlight the egg-lemon sauce.

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This dish is a testament to the beauty of simple, fresh ingredients transformed by time and care.

Frequently Asked Questions

→ Can I make this dish vegetarian?

Yes! You can substitute the ground beef with a mixture of cooked lentils, mushrooms, and walnuts for texture. Add some crumbled feta cheese for extra flavor and protein. The cooking process remains the same, though vegetarian versions may require slightly less simmering time.

→ Why is my egg-lemon sauce curdling?

Curdling happens when eggs are heated too quickly. Make sure to temper the eggs by slowly adding the hot broth while continuously whisking. Using room temperature eggs and adding the lemon juice after tempering also helps prevent curdling. Never boil the sauce after adding the egg mixture.

→ What can I serve with Greek stuffed zucchini?

This dish pairs beautifully with crusty bread for soaking up the sauce, a simple Greek salad, or roasted potatoes. A glass of crisp white wine like Assyrtiko complements the lemony flavors perfectly. For a complete meal, consider adding tzatziki on the side.

→ Can I prepare this dish in advance?

You can prepare and stuff the zucchinis up to a day ahead and refrigerate them. The complete dish actually improves in flavor after resting, so making it a few hours before serving is ideal. Reheat gently on low heat to prevent the egg-lemon sauce from breaking.

→ What's the best tool to hollow out zucchinis?

An apple corer works perfectly for this task. Alternatives include a long, narrow teaspoon, a melon baller, or a specialized vegetable corer. Work slowly and carefully to avoid breaking through the sides of the zucchini.

→ What is avgolemono sauce?

Avgolemono is a traditional Greek sauce made by tempering eggs with hot broth and adding lemon juice. It creates a silky, tangy sauce that's used in many Greek dishes. The technique of slowly incorporating hot liquid into eggs prevents curdling and creates a luxurious texture.