Name: Stuffed courgette with egg & lemon sauce
Yield: Serves 4
Cuisine: Greek
Ingredients: green salad of lettuce, spring onions/scallions and fresh dill, and crusty fresh bread, to serve; 60 ml/4 tbsp olive oil; 6 medium courgettes/zucchini, about 1.5 kg/3 lb 7 oz; juice of 2 lemons; 5 ml/1 tsp cornflour/cornstarch; 30 ml/2 tbsp roughly chopped fresh mint; 1 egg, lightly beaten; 65 g/2½ oz/5 tbsp Karolina rice (if not available, try Arborio or Carnaroli); 1 large onion, finely chopped; 2 eggs, at room temperature; 30–45 ml/2–3 tbsp roughly chopped fresh parsley; 45 ml/3 tbsp olive oil; 225 g/8 oz/generous 1 cup minced/ground beef; 90 ml/6 tbsp roughly chopped fresh dill; 3–4 spring onions/scallions, trimmed and chopped; juice of ½ lemon; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

A dish redolent with the aromas of a spring garden, from the aromatic dill, mint and parsley, kolokythakia yiemista avgolemono is light and delicious but a little time-consuming to make, so get a friend or family member involved. Tempt them with the promise of a Greek coffee at the end – this always worked in our neighbourhood.

In Greece, the extraction of the courgette flesh is traditionally done with a sharp little knife or a teaspoon, which can be rather laborious and slow