Greek Stuffed Zucchini Kolokithakia Yemista Avgolemono Recipes

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GREEK STUFFED ZUCCHINI (KOLOKITHAKIA YEMISTA AVGOLEMONO)



Greek Stuffed Zucchini (Kolokithakia Yemista Avgolemono) image

A delcious way to use up loads of large zucchini. I figure one medium to large zucchini per person, per serving, depending on appetite.

Provided by evelynathens

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 large zucchini (this depends on size, when you cut the zucchini, you should estimate that 2-3 of these pieces will)
1 large onion, minced (equaling 1 cup)
1 garlic clove, minced
1 tablespoon minced fresh spearmint (or 1 tsp dried, crumbled)
1/2 cup minced parsley
1/2 cup par-boiled rice
1/2 lb ground pork
1/2 lb ground beef, you could use all ground beef and not use pork
4 ounces butter
2 beef bouillon cubes
2 eggs
1 lemon, juice of, to 1 1/2
3 tablespoons cornstarch

Steps:

  • Cut zucchini into 1/2s or 1/3s, cored on one end (the other end is left intact) and remove filing carefully with corer so that a not-too-thick wall of zucchini remains to contain the filling, keep 1/2 the zucchini flesh removed from the coring, minced (not the shells- but the actual part of the zucchini that was removed, the other half makes a lovely omelette with a bit of parmesan for another meal!).
  • You can prepare your zucchini from the previous day and keep, wrapped, in the refrigerator- this actually makes a lot less work on the day of preparation as it's the coring of the zucchini that takes up the most time.
  • Mix the meats, onion, garlic, rice, parsley and zucchini in a bowl and season to taste with salt and pepper.
  • Stuff this mixture into the opening of the one end of each zucchini piece and make sure the filling goes all the way into the vegetable.
  • Level opening neatly so that no filling comes out.
  • Layer the filled zucchini pieces in a big pot and add enough boiling water to just cover.
  • Put in the stock cubes and the butter and cover.
  • Simmer for 45 minutes to 1 hour (knife tip should slip into a piece easily), and take off heat.
  • Carefully remove the zucchini pieces with a slotted spoon and place on a reheatable serving dish.
  • Strain the cooking liquid left in the pot to remove any pieces of zucchini or grains of rice that may be floating around.
  • In a large bowl, whisk the eggs with the cornstarch and lemon juice (add the juice of 1 lemon at this point).
  • Slowly ladle in (literally the thinnest of streams) your hot cooking liquid, whisking the eggs all the while so they don't curdle.
  • Keep doing this till nearly all the cooking liquid has been used and then pour your egg mixture and any cooking liquid left back into the pot and heat on a low flame until the sauce has thickened.
  • Taste, if it needs more lemon, add up to 1/2 more.
  • This is what is called an'Avgolemono Sauce' (Egg-lemon Sauce)- it is delicious.
  • When ready to serve, put 2-3 piping hot pieces of the stuffed zucchini on each plate and nap with the sauce.
  • Serve with feta cheese on the side (you won't believe how good a nibble of feta tastes with each bite of this!), good, crusty bread (you want to get all the sauce), and wine.

YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)



Yemista (Greek Stuffed Tomatoes and Peppers) image

Make and share this Yemista (Greek Stuffed Tomatoes and Peppers) recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

5 medium perfectly-ripe yummy tomatoes
5 medium green peppers
3/4 cup olive oil
13 tablespoons uncooked rice (really just a 'heaping' tablespoon per vegetable to be stuffed)
1 large onion, chopped fine (about 1 1/2 cups)
3 garlic cloves, minced very fine
1/4 cup fresh spearmint, minced (1 1/2 tblsps dried, crumbled)
1/2 cup parsley, minced
1/2 cup pine nuts or 1/2 cup slivered almonds
1/2 cup kefalograviera cheese or 1/2 cup parmesan cheese, cut into tiny cubes
1/2 cup sultana raisin
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water
1/2 cup olive oil
1 tablespoon tomato paste
salt and pepper

Steps:

  • Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
  • Cut off tops of peppers (retain tops) and remove seeds and membrane.
  • Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
  • Take tomato flesh and process it until pureed.
  • Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
  • Stuff the vegetables evenly with this mixture.
  • Replace tops of tomatoes and peppers.
  • Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
  • Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
  • Turn off oven and leave in for another hour to'mellow' before serving.
  • This is best served slightly warm or at room temperature.
  • It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
  • It will also have yummy juices begging to be mopped up with bits of crusty bread.
  • In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables.
  • That way you can have a couple of wedges of potato too.

VEGETARIAN GREEK STUFFED ZUCCHINI



Vegetarian Greek Stuffed Zucchini image

Walnuts, feta, and lemon in the filling, and sweet, juicy currants in the tomato sauce, fragrant with sherry and cinnamon. All this adds up to an anything but bland zucchini dish, true to its Greek lineage. Straight from the Moosewood Restaraunt New Classic cookbook! Serve this with a crisp cucumber salad and some Provencal Olives, Braised Olives in Tomato Sauce, or Kalamata Olives with Roasted Garlic for a meal that is complete! Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 23

2 zucchini (10 inches long)
1/4 cup dry sherry
2 tablespoons extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons tomato paste
3 1/2 cups chopped tomatoes with juice (28 oz. can)
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 -4 tablespoon dry sherry
salt & fresh ground pepper
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 cup finely chopped toasted walnuts
1/2 cup crumbled feta cheese
1/4 cup currants or 1/4 cup raisins
3 tablespoons fresh lemon juice
2 cups cooked brown rice
1/3 cup seasoned bread crumbs (optional)
1 dash olive oil (optional)
grated feta cheese
fresh oregano leaves (optional)

Steps:

  • Preheat the oven to 375*F.
  • Lightly oil a baking sheet.
  • Slice the zucchini in half lengthwise.
  • With a paring knife, score the flesh about 1/2 inch deep.
  • Place the cut sides down on the baking sheet.
  • Sprinkle with the sherry and cover with foil.
  • Bake for about 20 minutes, until yielding but still firm.
  • While the zucchini bakes, make the sauce.
  • Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent.
  • Add the tomato paste, tomatoes, oregano, cinnamon, and sherry.
  • Then bring to a boil; reduce the heat and simmer for 10 to 15 minutes.
  • Add the salt and pepper to taste.
  • Cover and set aside.
  • While the sauce is simmering, prepare the filling.
  • Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent.
  • In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice.
  • Stir in the rice.
  • When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell.
  • Chop the flesh and add it to the filling.
  • Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
  • Bake, uncovered, for about 10 to 15 minutes.
  • To serve, ladle some of the tomato sauce onto each plate.
  • Place a stuffed zucchini on the sauce and top with grated feta.
  • Garnish with oregano leaves, if you wish.
  • Enjoy!

Nutrition Facts : Calories 666.9, Fat 34.7, SaturatedFat 6.3, Cholesterol 16.7, Sodium 788.3, Carbohydrate 66.5, Fiber 10.5, Sugar 23.2, Protein 14.2

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