Stuffed Zucchini

Stuffed Zucchini

10 thick zucchini

2 onions chopped into cubes

200 ml olive oil

500 g ground beef double cut

10 tbsp. Carolina rice

10 Krokos Kozanis PDO flakes

2 grated carrots

1/2 bunch chopped parsley

1/2 bunch chopped dill


freshly ground pepper

a few sprigs of parsley and dill

For the egg and lemon sauce

2 eggs

juice of 2 lemons

zest of 2 lemons


Remove the stalk and a little from the back so that they stand upright in the pot. Remove a slice from above that we will use as a lid. With the tool that we empty the zucchini or with the teaspoon we remove their inside and chop it finely. In a deep pan, heat 1/2 olive oil and sauté the onions for 3΄-4΄. Add the zucchini (chopped flesh), carrots and continue sautéing for 2΄-3΄. Finally, add the minced meat and leave until it changes color.

Add the rice, the herbs, the Κrokos Kozanis PDO and season with salt and pepper. Add 1 cup. water to boil the filling.

Mix well. Fill the zucchini with a spoon up to 3/4 of their height. Cover with the slice-lid. Place the zucchini upright in a narrow saucepan. Pour in the remaining olive oil and add water just above their waist. Place the sprigs of parsley and dill tied in a bunch. Season the food with salt and pepper. Cover the pot and once it boils, boil over medium heat for about 30

Beat the egg whites with a whisk, add the Krokos Kozanis PDO, beating, the lemon and the zest a little at a time. Dilute the eggand lemon sauce with a little broth from the pot and pour over the food, shaking the pot from the handles.