Greek Stuffed Zucchinis

How to make Greek Stuffed Zucchinis.

Ingredients: Serves 4

  • 4 large zucchinis
  • ½ kg ground beef
  • 1 white onion, finely chopped
  • ½ cup white rice
  • 1 teaspoon spearmint
  • 2 tablespoons parsley
  • 100 ml extra virgin olive oil
  • 1 beef cube
  • 2 large eggs
  • Juice of 1 large lemon
  • 1 tablespoon cornstarch
  • Salt
  • Pepper


  1. Cut the zucchini into halves, cored on one end having the other end left intact.
  2. Remove the filling carefully with a corer – a teaspoon could do the job too, in order that a wall of zucchini, neither thick nor too slim remains to contain the filling.
  3. Prepare the filling by mixing the ground meat with the rice, the onion, spearmint, parsley, a couple of spoons olive oil and season with salt and pepper.
  4. Stuff this mixture into each zucchini piece so that the filling goes all the way into it.
  5. Level the opening nicely, you don’t want the filling to come out.
  6. Layer the filled zucchinis in a big pot and add enough hot water to cover.
  7. Add to the stock, the beef cube and the remaining olive oil and cover.
  8. Simmer for about 1 hour.
  9. When the zucchinis are tender, take off the heat.
  10. Remove carefully the zucchinis and keep the remaining liquid in the pot.
  11. Separate yolks from whites.
  12. In a larger bowl whisk thoroughly the whites until they become stiff.
  13. Continue whisking and add the yolks.
  14. Once well combined, add the cornstarch and lemon.
  15. Whisk a little more.
  16. Very slowly and carefully ladle the whisked eggs in the pot.
  17. While doing this, whisk the liquid as the eggs are being mixed with it.
  18. The whole process needs the utmost attention as you don’t want the eggs to curdle.
  19. Replace the zucchinis in the liquid and leave for a few minutes.
  20. Serve and enjoy!
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