From the heart of Central Greece, Atalanti brings you a culinary gem – zucchinis stuffed with flavorful minced meat, nutrient-packed rice, and crowned with a tantalizing lemon sauce. It’s a symphony of vitamins and delicious taste!
Photos: Nikos Chrisikakis
Atalanti's Treasure: Zucchinis Stuffed with Minced Meat and Lemon Sauce
Print RecipeIngredients
- 10 medium zucchinis (2 per person)
- 17.6 oz (500 gr) minced beef
- 1 large finely chopped onion
- ½ cup (100 gr) finely chopped parsley
- ½ cup (100 gr) finely chopped dill or fennel
- ¾ cup (140 gr) round grain rice
- 0.2 oz (5 gr) pepper
- 0.2 oz (6-7 gr) salt
- 0.2 oz (5 gr) coriander
- ⅔ cup olive oil
- Juice of one lemon
- 0.2 oz (5 gr) cornflour
- 3 fl oz-5 fl oz (100-150 ml) water
Instructions
1. Stuffing
a. Wash and clean the zucchinis and hollow them out with a ball cutter
b. Fry the onion in a tablespoon of olive oil over a medium heat until translucent
c. Cut 2 cups of the hollowed-out zucchini flesh into small pieces, add and fry for approximately 5 minutes.
d. Add the minced meat and cook for approximately 10 minutes Season with salt, pepper and coriander
e. Add the rice, parsley and dill or fennel. Cook while stirring, remove from the heat and cover for approximately 10 mins to allow it to infuse.
2. Preparation
a. Place the zucchinis in an oven dish and fill with the minced meat and rice filling
b. Cover with aluminum foil
c. Add water and bake in the oven at 350-370 °F (180-190°C) degrees for approximately 40 minutes
d. At the end, squeeze the juice of a lemon over the zucchinis
3. Sauce
a. Remove the liquid from the baking dish and pour into a small pan. Stir the cornflour into a little cold water and pour the mixture into the pan.
b. Cook for approximately 5 minutes. Season with parsley and dill to taste.
Tip: Avgolemono also goes very well as a sauce.
