Greek Stuffed Zucchini Stew (Print Version)
# Ingredients:
→ For The Stuffed Zucchinis
01 -
1.9 kg medium-sized light green zucchinis (about 14)
02 -
600g lean ground beef
03 -
1 spring onion, minced
04 -
½ small red onion, minced
05 -
1 tablespoon chopped parsley
06 -
1 tablespoon chopped dill
07 -
3 tablespoons olive oil
08 -
2.5 tablespoons medium-grain rice
→ For The Egg & Lemon Sauce
09 -
6 tablespoons olive oil
10 -
4 tablespoons flour
11 -
2 large eggs
12 -
1 large lemon, juiced and zested
# Instructions:
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.
# Notes:
01 -
Place a wet sponge cloth under the bowl with the eggs so it will stay in place while you whisk.