Ingredients 8 large zucchini (or 8 round ones) 2 onions, finely chopped 1/2 cup olive oil 350 gr ground beef 10 tbsp Carolina rice 3 tbsp brandy 2 carrots, grated 2 potatoes, cut into wedges 2 carrots, cut into pieces 1/2 bndl. parsley, finely chopped 1/2 bndl. dill, finely chopped A little mint (optional) Salt Freshly ground pepper A few parsley stems A few dill stems FOR THE AVGOLEMONO 2 eggs 2 lemons, juiced FOR THE CREAM 2 tbsp olive oil 2 tbsp flour 500 gr broth from the zucchini (2 cups) Juice of 1 lemon Salt Pepper A little dill, finely chopped 1-2 egg yolks Equipment Frying pan Pot TAGS MEAT ZUCCHINI MAIN COURSES GREEK SUMMER FOODS TRADITIONAL FOODS PAROS MOM-MADE FOODS Ingredients 8 large zucchini (or 8 round ones) 2 onions, finely chopped 1/2 cup olive oil 350 gr ground beef 10 tbsp Carolina rice 3 tbsp brandy 2 carrots, grated 2 potatoes, cut into wedges 2 carrots, cut into pieces 1/2 bndl. parsley, finely chopped 1/2 bndl. dill, finely chopped A little mint (optional) Salt Freshly ground pepper A few parsley stems A few dill stems FOR THE AVGOLEMONO 2 eggs 2 lemons, juiced FOR THE CREAM 2 tbsp olive oil 2 tbsp flour 500 gr broth from the zucchini (2 cups) Juice of 1 lemon Salt Pepper A little dill, finely chopped 1-2 egg yolks Instructions PREPARATION Thick or round zucchini work best for stuffing. After washing, remove the stem and trim the base slightly so they stand upright in the pot. Slice off a small piece from the top to use as a lid. Scoop out the inside with a corer or a spoon and finely chop the pulp. FILLING In a deep skillet, heat half the olive oil and sauté the onions for 3 to 4 minutes. Add the chopped zucchini flesh and the grated carrots, and sauté for another 2 to 3 minutes. Add the ground beef and sauté for 3 to 4 minutes until it changes color. Pour in the brandy and stir. Add the rice, herbs, salt, and pepper. Add 1 cup of water and stir well to create a slightly thick filling. IN THE POT Fill each zucchini about three-quarters full. Cover each with its reserved lid slice. Place the stuffed zucchini in a large pot and tuck the potato wedges and carrot pieces in between. Pour in the remaining olive oil and enough water to cover them a little past halfway. Tie the parsley and dill stems into a bundle and add them to the pot. Season with salt and pepper. Cover the pot and, once it starts to boil, simmer over medium heat for about 25 minutes, until the potatoes soften and the rice begins to swell. AVGOLEMONO Lower the heat completely to stop the boiling. Beat the eggs with the lemon juice, gradually adding a bit of hot broth from the pot to temper. Pour the mixture into the pot, gently shaking the handles to distribute it evenly. To make a thicker sauce, dissolve a tablespoon of cornstarch in lemon juice and add it to the egg before combining. Pour into the pot and let the sauce cook over low heat for a few minutes to thicken slightly, without reaching a boil. Remove from the heat. Let the dish sit, covered, for 10 minutes before serving. TAGS MEAT ZUCCHINI MAIN COURSES GREEK SUMMER FOODS TRADITIONAL FOODS PAROS MOM-MADE FOODS
