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Zucchini stuffed with rice, mince and dill
(in an egg & lemon sauce)
(Greek dish 'kolokithakia gemista me avgolemono)
This
is a delicious dish. Removing the centre
of the zucchini is a little fiddly, but
it is well worth the effort - otherwise
it is very easy to prepare. This dish is
often served at traditional Greek restaurants
or dinner parties.
Ingredients
serves 6-8 (by Dr A Kouris-Blazos)
- 5 large zucchinis (zucchinis need to
be wide enough for easy removal of centre)
- 1 large onion, finely chopped
- 4 large cloves garlic, crushed
- 600g lean beef mince
- 1/4 cup chopped parsley
- 1/3 cup chopped dill
- 1 cup long grain rice
- 1/4 cup extra virgin olive oil
- 1/2 cup parmesan cheese
- 2 cups water
- 2 teaspoons vegetable stock powder
(e.g Massel)
- 2 egg whites, beaten
Egg and lemon sauce
- 2 egg yolks
- 1 whole egg
- juice of one lemon
- salt/pepper
Method
1.
Cut long zucchinis in half. Slice off ONE
end of the zucchini (keep this slice as
the 'lid' to stop rice mixture spilling
out).
2. With a teaspoon, scoop out the
soft centre of the zucchini (place centres
in a bowl for use in the rice stuffing)
till you reach the end of the zucchini.
Try not to pierce through the bottom of
the zucchini because when stuffed, the rice
filling will spill out the bottom.
3. Place hollow zucchinis (with their
'lids') side by side in a pot with a lid.
4.
Saute
onion and garlic in oil in another wide
saucepan.
5. Add mince and brown (stirring
regularly) until it is no longer pink
6. Add chopped parsley, dill and
zuchini soft centre removed from the zucchini.
7. Add stock powder and 1 cup water
and simmer for 15 minutes. Cover with lid.
8. Add 1 cup rice, stir through mince
and simmer for another 20 minutes; turn
heat off.
9. Add the egg whites and parmesan
cheese to the mince/rice mixture and stir
through.
10. Spoon mixture into hollow zucchini
and cover opening with their zucchini lids.
11. Place stuffed zucchinis carefully
in pot, side by side. Gently pierce surface
of zucchinis with a fork. Pour 1 cup of
hot water in saucepan.Cover with lid. Turn
heat on and simmer for about 30 minutes
or until zucchinis are soft. Turn heat off.
P.S Add a little more water
if needed during cooking to avoid it drying
out (water must be left over at the end
of cooking because it is needed to make
the egg/lemon sauce).
12. Beat the 2 egg yolks and 1 whole
egg in a bowl. Scoop up warm juice/water
which has remained in the pot with the zucchinis
and slowly pour into the egg mixture, beating
constantly. Add the juice of one lemon,
salt and pepper and beat through egg mixture.
Pour sauce over zucchinis in the pot and
shake pot a little to distribute the sauce
- the heat of the zucchinis will cook the
sauce without having to turn the heat back
on (if you try to re-heat the zucchinis
with the sauce or if you cover with a lid
then the sauce will curdle). Serve immediately.
Last
Updated: March 2003
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