Zucchini stuffed with egg-lemon cream

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A walk from the popular neighborhood gives me the idea to make stuffed zucchini. The truth is that with the runs of work and the limited time I do not do much. In the past, when the children were young, I made it more often, with preparation. That is, I emptied the zucchini, and shaped the minced meat from the evening, (it stood, and the minced meat got all the flavors and smells of herbs) and the next day after work coming home, I stuffed them and boiled them. So I reduced my time by half and the food was done on time without delays. So let's take zucchini, parsley dill and fresh mint, carrots, potatoes, zucchini etc to make this much-loved food όλους Not just food, but… food !!

Ingredients

  • 7-8 thick zucchini
  • 150 g Carolina rice
  • 2 dried onions, finely chopped
  • 1 glass of white wine
  • 400 g ground beef
  • 2 carrots grated on a grater in the fine hole
  • 3 potatoes cut
  • 3 grated garlic cloves
  • Or chopped dill
  • Or chopped parsley
  • 2 tablespoons fresh chopped mint
  • Olive oil
  • Salt Pepper

For the eggnog cream

  • 60 g flour loaf
  • 80 g butter
  • 500 g zucchini broth (strained)
  • 1 egg yolk
  • Juice of 1 juicy lemon
  • Lemon zest
  • Salt Pepper

For garnish

  • Dill hazelnuts, freshly chopped pepper and lemon slices

Directions

  1. We start with our zucchini first. We wash them with the zucchini peeler or the apple kernel peeler or with a small spoon we carefully empty our zucchini. If our zucchini have spores, we throw them away and keep only the flesh. Take half the amount and chop it finely. We put the rest in a bag and keep it in the freezer to use when making stuffing or tart etc.
  2. Saute the onion in a deep pan, then the garlic, carrot and zucchini. After waiting 2-3 minutes for the many liquids to leave, I add the minced meat, quench it with wine, then the rice and season with salt and pepper. Stir lightly, and add about 250 g of water and let it boil for about 10 minutes. We do this to prepare the rice, so that our zucchini do not break or melt in the boil, until the rice is done. 
  3. Once 10 minutes have passed and the water is gone, remove it from the heat and add our spices (parsley, dill and mint), and season with salt and pepper again (we keep the stalks). Place the zucchini in a large saucepan. Between and especially at the edges of the zucchini we put potatoes so that they are wedged and with the boiling they do not move in the pot. Add water up to about the middle, olive oil, salt and pepper, from the zucchini and place the stalks which we have tied. Simmer our food for about half an hour with about 40 minutes. 
  4. Then carefully leave the zucchini on a plate. Strain the broth to keep it clean and put a milk jug on the fire. Melt the butter, add the flour and mix for 2-3 minutes, to cook the flour. Then add with a ladle, stirring constantly the broth. As it is hot, add the egg yolk and mix. Wait two minutes, and add the zest, lemon juice and salt and pepper. We test if it tastes good.
  5. Then with a spoon spread on the zucchini. Our cream stands very well on our zucchini and is thick and velvety.
  6. Serve with sliced lemon and dill hazelnuts.

If we want our traditional zucchini with plain eggnog again, the procedure is as follows:

In a bowl, beat 2 egg yolks with the juice of a juicy lemon. Then, as soon as we have removed the zucchini from the heat and we have strained part of the broth, with a ladle we slowly add the zucchini broth. Be careful little by little, so that the yolks get warm, because if you pour the hot broth abruptly, the yolks will be cooked. We continue with quick movements to beat the eggnog and after we reach a sufficient quantity, we place the eggnog in the pot with the zucchini. Shake the pot from the handles so that the eggnog goes everywhere.

-you can add a tablespoon of corn flour to the beginning of the eggnog to make your eggnog more tight.

-you can make zucchini stuffed with round zucchini. Open the lid from the top and carefully empty them all the way down. Leave a thin layer on the bottom so that the filling does not leave but also boil the zucchini until inside.

-If your zucchini are very large and thick you can cut them in half or in three parts.

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