Stuffed Zucchini Avgolemono Greek Way Recipes

GREEK STUFFED ZUCCHINI (KOLOKITHAKIA YEMISTA AVGOLEMONO)

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.

VEGETARIAN GREEK AVGOLEMONO SOUP

Steps:

• Combine water, leeks, and vegetable base in a Dutch oven; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add rice. Cook at a simmer, stirring often to make sure rice doesn't stick to the bottom, until rice is tender and cooked through, 30 to 45 minutes. Remove from the heat.
• Beat eggs and 6 tablespoons lemon juice together in a medium bowl until combined. Ladle some hot broth from the pot and pour it slowly into the egg mixture, whisking while pouring. Add one more ladle of broth and whisk to combine. Pour the egg mixture into the soup and stir to combine.
• Ladle soup into bowls and garnish with dill.

GREEK AVGOLEMONO

Steps:

• In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
• Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
• In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add one to two cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
• Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; the eggs will curdle. Serve immediately.

GREEK STUFFED ZUCCHINI

Steps:

• Slightly brown the meat, drain if needed.
• Add the seasonings.
• Cook onions and the garlic in the olive oil.
• Add wine and tomato then cook your mixture 30 minute.
• Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
• Set aside while preparing the zucchini.
• Trim both ends of the zucchini and slice in halves lengthwise.
• Parboil them for 3 minutes in salted water.
• Carefully, remove onto paper towels and drain.
• Place into an oiled, flat roasting pan.
• Scoop out the centers discarding the pulp.
• Spoon the meat filling into the shells.
• Top each with bread crumbs, moistened with oil or butter.
• Sprinkle with the grated cheese over all.
• Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.