• RECIPES

Recipe Directions

Wash the zucchini, remove the stalk and a little from the back side so that they stand upright in the casserole.

Remove a slice from above which we will use as a lid.

Remove the inside of zucchini with the special tool or with the teaspoon, then cut their inside in little pieces.

Heat 1/2 olive oil in a deep-fry pan and sauté the onions for 3΄-4΄.

Add the zucchini (their inside) and the carrots, then continue sautéing for 2΄-3΄.

Finally, add the ground meat and sauté until it changes color.

Add the brandy and mix them.

Add the rice, the herbs and season with salt and pepper.

Put 1 cup water and let the filling boil. Mix it well.

Fill the zucchini with a spoon up to 3/4 of their height.

Cover them with the slice-lid.

Place the zucchini upright in a casserole and put in between the cut potatoes and the cut carrots.

Pour over the rest of the olive oil and add water up to just above their waist.

Tie the stalks of parsley and dill in a bunch and put them in the casserole.

Season with salt and pepper the zucchini stuffed with ground meat from Argiro.

Cover the casserole and from the time it boils, cook over medium heat for about 30 minutes until the potatoes and the rice are ready.

For the egg lemon sauce:

Turn off the heat (don't boil them because the zucchini and the rice will melt).

Mix the egg whites with a whisk, add the yolks and the lemon.

Dilute the egg lemon sauce with a little broth from the casserole and pour over the food.

If you want the egg lemon sauce to become like cream, put 1 tablespoon of corn flour in the lemon juice.

Mix it well with a whisk, add it to the egg and cook the egg lemon sauce normally.

Pour over the food and let the egg lemon sauce on low heat for a few minutes.

For the egg lemon cream sauce:

Heat the olive oil and sprinkle with flour.

Bake it on medium heat for 2 minutes to cook the flour.

Add the broth, and mix with a whisk for a while.

Add 1 egg yolk and mix.

Squeeze the lemon, sprinkle with cut dill and season with salt and pepper.

Serve the zucchini on a plate and pour over the egg lemon sauce.