Greek Stuffed Zucchini With Egg Lemon Sauce

Zucchini is one of those vegetables that features in so many Greek and Mediterranean recipes, from pasta dishes and stews to appetizers like my favorite zucchini fritters.

One very popular Greek summer dish is stuffed zucchini, cooked in a pot and filled with a flavorful mixture of ground meat, rice, and herbs. The most common way to serve this dish is with avgolemono (egg-lemon sauce), although you may also find stuffed zucchini cooked in a light tomato sauce.

Here, I wanted to share the way my mother used to make stuffed zucchini. This was a popular dish when I was growing up, and we would often have it for lunch after coming home from school, served with a thick slice of bread to scoop up that delicious, lemony sauce.

Ingredients & How-to

To make these Greek stuffed zucchini we are going to need olive oil, onion, ground meat, rice, fresh herbs, lemons, zucchini, eggs, potatoes, salt and black pepper.

• Zucchini: You could use dark or lighter skin zucchini. If medium size, like the ones I’m using here, then you should cut them in half to stuff.
• Ground meat: I like to use half ground beef and half ground pork. You could use a mix or your preferred ground meat.
• Rice: Medium-grain rice is best for stuffing vegetables like calrose, carolina, arborio or rice pudding type of rice.
• Fresh herbs: I’m using a mix of fresh parsley, mint and dill. If you don’t have all of them, I recommend at least fresh parsley or using dried mixed herbs.
• Lemons: I’m using the lemon zest of one lemon for the stuffing and the lemon juice for the egg-lemon sauce.
• Potatoes: They are optional but I like to add 2-3 potatoes cut into wedges and place them between the stuffed zucchini.

For full quantities check the recipe down below.

01. I start by preparing the zucchini. I remove the tops and bottoms of each zucchini and then cut them in half. If you’re using smaller zucchini or round zucchini, there’s no need to cut them in half, simply remove the tops and get them ready for stuffing.

02. I’m using an apple corer to remove some of the flesh, then use a small spoon to hollow out the zucchini, making sure to leave the bottom intact so the stuffing doesn’t fall out.

03. Next, I prepare the stuffing. I add the onion and olive oil to a food processor and blend until finely chopped but not mushy. We don’t want any large pieces of onion, so blending it finely helps it mix evenly with the ground meat.

04. I empty the blended onion to a bowl and add the ground meat and rice. I like to use medium grain rice like calrose for stuffing zucchini, dolmades and similar recipes.

05. Finally, I add the chopped fresh herbs and seasonings. Fresh herbs add wonderful aroma and flavor to the zucchini stuffing, so I recommend using at least fresh parsley and mint. You can use dried herbs if you don’t have fresh ones, but I definitely prefer using fresh herbs for this recipe.

06. I give everything a good mix to combine all the ingredients and flavors. This is an important step, as you want to break up the ground meat and make sure the herbs and seasonings are evenly distributed. This helps ensure that every bite is full of flavor once cooked.

07. I take the hollowed zucchini and start stuffing them by hand. I set them aside as I go until all the zucchini are stuffed. If you have any leftover stuffing, you can shape it into meatballs and cook them alongside the zucchini or separately.

08. I like to arrange the stuffed zucchini flat in the pot, or slightly elevated if needed to fit them all in. If you’re using round zucchini, simply place them upright in the pot. I also like to add a few potato wedges between the zucchini, as my kids love them, but this is completely optional.

I add about 3 cups of water to the pot, which is enough to cook the zucchini while leaving some broth behind to make the egg-lemon sauce once they’re fully cooked.

09. Once the stuffed zucchini are fully cooked, it’s time to prepare the avgolemono sauce. I use one or two eggs, depending on how thick I want the sauce. I start by separating the egg whites from the yolks and whisking the egg whites until lightly foamy.

10. Next, I add the egg yolks and lemon juice to the bowl with the beaten egg whites and whisk everything together. You can also add a tablespoon of cornstarch if you prefer a creamier egg-lemon sauce.

To temper the eggs, I slowly pour 2–3 ladlefuls of the hot broth into the bowl while continuously whisking. Finally, I pour the avgolemono sauce back into the pot and gently stir by holding the pot by the handles and carefully moving it in a circular motion.

Serving suggestions

We love having these delicious Greek stuffed zucchini with a slice of bread to soak up the egg-lemon sauce.

Storage

This beloved Greek dish of stuffed zucchini is best served warm. If you have any leftovers, I recommend storing the stuffed zucchini separately from the sauce. When reheating, warm the sauce gently and add a little water if it has thickened too much, until it reaches your desired consistency.

FAQ

Can I use dried herbs?

What can I make with the leftover zucchini flesh?