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Greek Stuffed Zucchini Stew in Egg & Lemon Sauce Recipe

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4.4 from 65 reviews

This Greek Stuffed Zucchini Stew features tender zucchini halves filled with a savory mixture of lean ground beef, rice, and herbs, all simmered gently and topped with a luscious egg and lemon sauce. A comforting and flavorful dish that highlights traditional Greek cooking techniques, perfect for a wholesome family meal.

Ingredients

For The Stuffed Zucchinis:

  • 900 grams (4 lb 3 oz) or about 14 medium-sized light green zucchinis
  • 600 grams (1 lb 5 oz) lean ground beef
  • 1 spring onion, minced
  • ½ small red onion, minced
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped dill
  • 3 tablespoons olive oil
  • 2.5 tablespoons medium-grain rice

For The Egg & Lemon Sauce:

  • 6 tablespoons olive oil
  • 4 tablespoons flour
  • 2 large eggs
  • 1 large lemon, juiced and zested

Instructions

  1. Prepare the zucchinis: Cut off the tops and bottoms of the zucchinis, rinse well, and cut each into halves approximately 7 cm (2.5 inches) long. Using an apple corer, hollow out the center to create 1 cm (0.4 inch) thick cylinders.
  2. Make the filling: In a bowl, combine ground beef, minced red onion, minced spring onion, chopped parsley, chopped dill, medium-grain rice, and 3 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Knead the mixture thoroughly for about 2 minutes to combine well.
  3. Stuff the zucchinis: Press the filling into the hollowed zucchinis using your finger, ensuring to seal both ends to avoid air gaps inside the filling.
  4. Cook the stuffed zucchinis: Arrange the stuffed zucchinis tightly in a cooking pot or stockpot. Pour in enough water to cover them and bring to a boil over medium-high heat. Skim off any foam that forms on the surface, then reduce heat to medium-low, cover, and simmer gently for about 1 hour until zucchinis and rice are tender and water has reduced to about half.
  5. Prepare the flour paste: In a small saucepan, whisk together flour and 6 tablespoons olive oil to form a thick paste. Heat over high heat and cook for 2 minutes, stirring constantly.
  6. Incorporate cooking water: Gradually add spoonfuls of the cooking water from the zucchinis into the flour paste while whisking continuously, incorporating at least two-thirds of the water to create a smooth sauce.
  7. Temper the eggs: Whisk the eggs in a mixing bowl until slightly foamy. Slowly add a spoonful of the warm sauce into the eggs in a thin, threadlike stream while whisking constantly to temper them and prevent curdling.
  8. Combine sauce and lemon: Continue adding the remaining sauce into the eggs slowly while whisking. Add the lemon juice and zest, then transfer the entire sauce mixture back into the pot with the zucchinis.
  9. Finish cooking: Place a wet sponge cloth under the egg bowl during whisking to keep it stable. Shake the pot gently to distribute the sauce evenly. Turn heat to low, season with extra salt or pepper if needed, and cook for 2 to 3 minutes, allowing the flavors to meld together.
  10. Rest and serve: Remove the pot from heat and let the stew stand for 30 minutes to thicken and develop flavor. Serve garnished with fresh dill, freshly ground pepper, and optional lemon drops for an extra burst of freshness.

Notes

  • Use medium-grain rice for the filling to ensure it cooks evenly and retains a slight bite.
  • Skimming the foam during boiling improves the clarity and flavor of the cooking liquid.
  • Tempering the eggs with sauce prevents scrambling and creates a smooth, creamy sauce.
  • Resting the dish before serving allows the sauce to thicken and flavors to develop fully.
  • Fresh dill garnish adds a bright herbal note complementary to lemon in the sauce.

Find it online: https://flavorspath.com/greek-stuffed-zucchini-stew-in-egg-and-lemon-sauce-recipe/