Traditional and popular dish, our recipe of greek stuffed zucchini will make you succumb with pleasure !
8 servings
average
affordableIngredients
- 10 thick zucchinis
- 2 finely chopped onions
- 1 cup of olive oil
- ½ kg ground beef
- 10 tablespoons Carolina rice
- 3 tablespoons Metaxa (ou de Cognac)
- 2 grated carrots
- 2 cut potates
- ½ bunch finely chopped parsley
- ½ bunch finely chopped dill
- salt
- freshly ground pepper
- a few clones of parsley and dill
- 1 cup water
For the sauce
- 2 eggs
- 2 the juice of 2 lemons
Utensils
- 1 empty-zucchini or teaspoon
- 1 pan
- 1 casserole
- 1 beater
- 1 juicer
Making
Wash the zucchinis, cut the stem and a little bit back so that they stand in the dish without rolling. Cut a slice of top that we will use as a lid. Using a zucchini or teaspoon, remove the inside and chop it.
In a frying pan, heat half of the olive oil and fry the onions for 3 to 4 minutes. Add zucchini (their minced part), carrots and continue to cook for 2 to 3 minutes. Finally, pour the minced meat and leave until it turns color.
Fill the zucchini with a spoon up to 3/4 of their height. Cover with the slice that serves as a lid and place them vertically in a small saucepan by inserting the cut potatoes in between.
Pour the rest of the olive oil and fill with water until halfway up. Place the parsley and dill tied in the pan. Add salt and pepper.
Cover the casserole and as soon as it comes to a boil, turn down on medium heat for about 30 minutes until the potatoes soften and the rice bursts. You can then put out the fire. (be careful not to boil too much, otherwise the rice will be overcooked)
Beat the egg whites, add the yolks, then gradually stir in the lemon juice. Dilute the eggs with a little broth taken from the pan.
Pour the mixture into a casserole, taking care to shake well to mix.
Bon appétit, and do not hesitate to share your impressions in the comments!
