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GREEK-STYLE STUFFED ZUCCHINI WITH MEAT AND LEMON SAUCE

By Delicious Recipes!Posted on
GREEK-STYLE STUFFED ZUCCHINI WITH MEAT AND LEMON SAUCE

GREEK-STYLE STUFFED ZUCCHINI WITH MEAT AND LEMON SAUCE

This traditional Greek-inspired recipe features tender zucchini stuffed with a savory veal and rice filling, gently baked in broth and topped with a tangy, creamy lemon sauce. Perfect for 5-6 servings.

πŸ•’ Prep Time: 30 min

🍳 Cook Time: 50-55 min
🍽️ Servings: 5-6

Ingredients

Zucchini:

  • 10–12 small zucchinis
  • 500 ml chicken broth

Filling:

  • 450 g minced veal (or mixed veal and pork)
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 1 canned tomato + 3 tbsp tomato juice
  • 50 g short-grain rice
  • 1 sprig dill, chopped
  • 1/4 bunch parsley, chopped
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper

Lemon Sauce:

  • 2 whole eggs
  • 2 egg yolks
  • 2 tbsp plain flour
  • 4 tbsp lemon juice
  • 4 sprigs dill, chopped
  • Salt and freshly ground black pepper

Instructions

  1. Prepare zucchinis: Cut zucchinis in half crosswise. Using a corer, remove seeds and soft flesh from the center. Scrape the interior walls with a vegetable peeler or curved vegetable knife until all soft pulp is removed. Peel zucchinis if desired.
  2. Prepare filling: Finely chop onion and grate carrot. SautΓ© in heated olive oil until softened (~10 min). Add crushed tomato and juice; cook 5 more minutes. Stir in rice and cook 3 minutes to lightly toast. Remove from heat.
  3. Combine sautΓ©ed vegetables and rice with minced meat, chopped herbs, salt, and pepper. Add 1/4 cup cold water and mix well (using hands works best).
  4. Stuff zucchini halves with the meat mixture. Arrange in a single layer in an ovenproof dish.
  5. Pour chicken broth over zucchinis, sprinkle with salt. Bring to a boil on stovetop, cover with lid or foil, and bake at 180Β°C (356Β°F) for approximately 50-55 minutes. Check that rice is fully cooked.
  6. Remove zucchinis from oven and cover to keep warm.
  7. Measure 400 ml broth from the baking dish.
  8. Make lemon sauce: Whisk eggs, egg yolks, flour, and lemon juice until smooth and lump-free. Gradually whisk in hot broth. Place over very low heat and stir constantly with a whisk until sauce thickens enough to coat the back of a spoon and leaves a clean line when finger is drawn through it (about 5 minutes). Do not let boil to prevent curdling.
  9. Remove from heat, stir in chopped dill, and season with salt and pepper.
  10. Pour lemon sauce over stuffed zucchinis and serve immediately.

πŸ’‘ Tips

  • Use small zucchinis for tender results and easy stuffing.
  • Carefully remove zucchini pulp to create neat cavities.
  • Stir lemon sauce constantly on low heat to avoid curdling.
  • Serve with fresh dill for a classic Greek flavor.

🍽️ Perfect For

  • Traditional Mediterranean dinners
  • Family gatherings and celebrations
  • Flavorful, comforting vegetable dishes

πŸ“ Final Thoughts

This Greek-style stuffed zucchini recipe combines a rich meat filling with a tangy lemon sauce for a comforting, elegant meal that’s sure to impress.