Stuffed Zucchini with Avgolemono (Lemon Egg) Sauce

As promised, I slayed the giant zucchini to create this:

Stuffed Zucchini with Avgolemono (Lemon Egg) Sauce

6-8 servings

2 lbs zucchini

3 Tbsp butter

1 large onion, chopped

1 lb lean ground beef

½ cup rice

1/3 cup parsley, chopped

2 tsp salt (may reduce)

Pepper to taste

Sauce:

2 eggs

1 Tbsp water

3 lemons, juice of (about 1/3 cup)

1 cup chicken broth

1.       Wash zucchini, trim ends, cut in half, scoop out centers.  Chop pulp.

2.       In large saucepan, heat butter, sauté onions, add meat and cook until brown, add rice, zucchini pulp, parsley, salt and pepper.  Stir well and simmer for 10 minutes.

3.       Preheat oven to 350 degrees.  Spoon mixture into zucchini shells.  Place in greased baking dish.  Cover and bake for 45 minutes. 

4.       Meanwhile, make the avgolemono sauce:

Beat eggs and water.  Slowly add lemon juice and broth, mixing the whole time.  Warm sauce over low heat.

5.       Uncover  stuffed zucchini and bake 5 minutes.  Top with avgolemono sauce.

If you happen to make this recipe with a giant zucchini, you can cut it into individual servings. 

This recipe was made from The Key to Greek Cooking cookbook, which we bought from the Greek Orthodox Cathedral in Atlanta, GA.  The above link will take you to Amazon, but I think only used copies are available at this time.