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| Stuffed Zucchini with Lemon & Egg Dressing
This zucchini recipe is another that I learned from my Mom. It's the Macedonian twist on a Greek recipe, It's my understanding the Spartans have a similar recipe they bake in the oven, however, this recipe is cooked in a casserole on the stove top.
The egg and lemon sauce is a classic in Greek homes and added to a variety of recipes. Its purpose in this recipe is to take away the bitterness from the zucchinis, resulting in a scrumptious flavour for you to enjoy.
This stuffed zucchini recipe will feed a lot of mouths, so once again, this meal can be frozen as long as the ground meat is fresh and has never been in the freezer. It also makes for great leftovers the next day.
Anyone with a vegetable garden that includes zucchinis, will also experience the great amount of vegetables that come from one plant. Do you end up giving them away to family and friends? Heres a solution: You can always clean out the centres (seeds) and freeze as a whole and use them with this recipe throughout the winter.
Note: zucchinis cannot be thawed and then refrozen.
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Ingredients:
1 large onion
Ground Beef or Veal
Zucchini
2 cups Rice
1 tbsp Greek Oregano
Salt & Pepper
3 Eggs
1 Lemon
1. Dice onion.
2. Saute onion in olive oil.
3. Add ground beef to the onions and once browned, add rice.
4. Season with oregano, salt and pepper.
5. Cut zucchini in half and remove the centres. (Remove stem from top).
6. Fill zucchini halves with the ground beef and rice mixture.
7. Place upright in casserole.
8. Fill water level and boil for length of time according to rice cooking instruction. (Usually 2.5 cups water for each cup of rice and 20 minutes boiling time).
9. Once rice is cooked beat 3 eggs with the juice of one lemon. Add a little juice if any in the casserole. This will stop the egg from curdling.
10. Once fully cooked, turn off and move to an unused burner.
11. Pour egg and lemon mixture over the zucchini.
12. Let sit covered away from flame for approximately 10 minutes, allowing the new flavours to be absorbed.
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