01 -
Cut off the tops and bottoms of the zucchinis. Rinse thoroughly and cut them into 7cm (2.5 inch) pieces.
02 -
Using an apple corer, hollow out the zucchinis leaving approximately 1cm (0.4 inch) thick walls to create cylinders.
03 -
In a bowl, combine ground beef, red onion, spring onion, parsley, dill, rice, and 3 tablespoons olive oil. Season with kosher salt and freshly ground pepper. Knead the mixture for 2 minutes until well combined.
04 -
Fill each zucchini piece with the beef mixture, pressing firmly from both ends to ensure no air pockets remain.
05 -
Place stuffed zucchinis tightly together in a cooking pot. Add enough water to cover them and heat over medium-high heat.
06 -
Once boiling, skim off any foam from the surface. Reduce heat to medium-low and simmer covered for about 1 hour until water has reduced by half.
07 -
In a small saucepan, whisk flour and olive oil to create a thick paste. Cook over high heat for 2 minutes.
08 -
Gradually add ladlefuls of the cooking water from the zucchinis into the flour mixture, whisking continuously until you've incorporated about ⅔ of the water.
09 -
In a mixing bowl stabilized with a damp cloth underneath, whisk eggs until slightly foamy. Very slowly add spoonfuls of the sauce to the eggs while continuously whisking. Add the lemon juice and zest.
10 -
Pour the egg-lemon mixture into the pot with the zucchinis. Shake gently to distribute evenly. Heat on low for 2-3 minutes to allow flavors to combine. Season to taste.
11 -
Remove from heat and let stand for 30 minutes before serving. Garnish with fresh dill, freshly ground pepper, and a few drops of lemon juice if desired.