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Kolokithakia Gemista (Stuffed Courgettes) with Avgolemono Sauce
Zucchini's are in season and I have been looking for new tasty recipes to try. Peter's post on Kalofagas for " Stuffed Courgettes (Kolokithakia Gemista) With Avgolemeno Sauce " was inspiring. It combines several of
👥 4 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 40 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Heat the oil in a pan.
2
Saute the onions until tender.
onion (chopped)1
3
Add the garlic and saute until fragrant.
garlic (chopped)4 cloves
4
Set the onions and garlic aside.
onion (chopped)1garlic (chopped)4 cloves
5
Brown the ground meat in the pan.
ground meat (beef, pork, lamb, etc.)1 pound
6
Drain any excess fat.
7
Add the onions, garlic, parsley, dill, mint, lemon zest, rice, chicken stock and the zucchini that was removed from the inside.
onion (chopped)1garlic (chopped)4 clovesmint (chopped)1 tablespoonchicken stock1 cup
8
Simmer for ⏱️ 20 minutes or until the rice is cooked.
9
Remove the pan from the heat and mix in the egg whites.
egg whites (use the ones left over from the Avgolemono sauce)2
10
Stuff the zucchini’s with the mixture.
11
Place the stuffed zucchini in a pan.
12
Pour the chicken stock into the pan.
chicken stock1 cup
13
Cover and simmer for ⏱️ 20 minutes or until the zucchini is tender.
14
Plate the stuffed zucchini and use the remaining stock for the avgolemono sauce.
avgolemono sauce
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