Stuffed Zucchini with Avgolemono Sauce

Ingredients

• 10 large zucchinis
• 500 g ground beef
• 2 onions, finely chopped
• 1 carrot, grated
• 1 bunch parsley, finely chopped
• 10 tablespoons rice
• 50 g water
• Salt
• Pepper
• Olive oil
• 2 eggs
• Juice of 2 lemons

Instructions

1. Cut a lid from the top of each zucchini and carefully scoop out the flesh with a special tool or a small spoon, being cautious not to break the zucchinis.
2. Set aside a small amount of the zucchini flesh, finely chop it, and place it in a bowl.
3. In a large pan, heat the olive oil and sauté the onion and carrot until they soften.
4. Add the ground beef and stir well with a wooden spoon to break up any lumps.
5. Then, add the parsley, the chopped zucchini flesh, rice, salt, and pepper. Continue sautéing for 3-4 minutes.
6. Finally, pour in the water and cook until it is absorbed, stirring frequently.
7. Fill the zucchinis with the mixture, but not all the way to the top, as the rice will expand. Cover each zucchini with its lid.
8. Place the zucchinis in a wide, shallow pot. Pour enough water into the pot so it comes just above halfway up the zucchinis, without covering them entirely. Add a little salt and pepper, and cover the zucchinis with a plate.
9. Simmer over medium heat for 35-40 minutes, until the zucchinis are tender. When they are ready, pour the avgolemono sauce over them.

Avgolemono Sauce (Egg and Lemon Sauce)

1. Beat the egg whites until they turn white and frothy. Then, add the egg yolks and beat again.
2. Gradually add the lemon juice, stirring continuously.
3. Slowly pour in some of the cooking liquid from the zucchinis and mix well.
4. Pour the avgolemono sauce over the zucchinis and gently shake the pot in a circular motion to evenly distribute the sauce.