Recipe for Stuffed Zucchini With Ground Beef and Rice | This is an easy recipe for zucchini filled with beef and rice within the egg and lemon sauce. A hearty and delicious Greek stew with Avgolemono.
There are some dishes that do not get a person’s eye they deserve. Maybe these are considered bland or not actually engaging being part of a restaurant menu. However, should they be done well sufficient reason for love, these are heaven!
Stuffed zucchini are one of those dishes, within my opinion. If you find yourself hungry and you attend a Greek restaurant you do not just fancy stuffed zucchini, do you? However, if you try among the list of traditional recipes that our mother and grandmothers used Installed at determines your opinion.
These zucchini boats are for my low-carb lovers and just about any one else! Everyone has those nights once we crave a large slice of pizza or lasagna but can’t bear thinking of the carbs at night. With one of these zucchini boats, you have many of the deliciousness minus the carbs because the zucchini crust is needed for the reason that base.
Stuffed Zucchini With Ground Beef and Rice
The zucchini boats are then filled with ground beef sauce and topped with cheese and baked prior to the cheese is bubbly and also the crust is cooked through. They store wonderfully inside fridge or freezer making great decide to try work lunch too.
This stuffed zucchini stew is a perfect example in which the gorgeous egg and lemon sauce (Avgolemono) takes the dish to another level. I don’t think that this type of sauce is popular anywhere else. But maybe I’m wrong. It sound strange in the beginning (Egg and lemon? Seriously?) but if you test it you never return to bland gravy-type of sauces.
Not surprisingly, being a respectful Greek stew, stuffed zucchini need their herbs. Parsley and dill certainly, with dill being one of definitely the herbs in addition to fennel. Just leave some quietly to include it with the Avgolemono sauce with the end.
It’s a tad time intensive but it isn’t really really. A common difficult part is the removing of the flesh of your zucchini. And then, you slow cook it for approximately 1 ½ hours this is done. The sauce can be prepared in 2 minutes.
- 8-9 zucchini.
- 250 gr (9 oz) mince beef.
- 100 gr (3.5 oz) long grain rice.
- A small bunch of flat-lead parsley.
- A small bunch of fresh dill.
- 1 onion.
- 2 lemons.
- 2 eggs.
- 1 carrot.
- 1 tablespoon corn flour.
- ½ cup of extra virgin olive oil.
- 1 ½ teaspoon of salt.
- 1 teaspoon of ground pepper.