Stuffed zucchini in egg lemon sauce (Kolokithakia avgolemono) is one of my favourite recipes to make in spring and summer. This traditional Greek dish combines several flavors including lemon and parsley to make a filling one-dish meal with zucchini as the base.
The zucchinis are filled with mince meat, most commonly pork, though beef and chicken can also be used, rice and aromatic herbs.
The egg lemon (avgolemeno) sauce ties all the ingredients together perfectly and not just flavour wise. Avogolemono (egg-lemon sauce), key to this zucchini dish, is thin enough and not too creamy or thick. The fresh lemon and dill enhance the lightness of the dish, making it irresistible and leaving you craving for more.
Why this stuffed zucchini in egg lemon sauce ( kolokithakia avgolemono) recipe works
This recipe works as it is a one pot wander. No need to use lots of pans and pots as other recipes call for.
1. One pot
This light and comforting dish can be made in one pot, saving you time in washing up an simply enjoying the dish.
In this traditional recipe, the stuffed zucchini are cooked in one pot with the egg-lemon ( avgolemono) sauce added at the end. There is no need to cook the zucchinis (courgettes) and the mince meat stuffing separately. Instead, core the zucchinis, prepare the mince meat-rice stuffing and add it in the zucchinis. Continue by stuffing the zucchinis and cook them. Lately, add the delicious egg-lemon (avgolemono) sauce.
2. Light dish
The lightness of this dish lays on the lightness of the ground meat filling. This aromatic mince meat filling with rice is the same as the one in the famous Giouvarlakia soup, ie Greek meatball soup.
The mince (ground) meat filling is light as it is effectively boiled along with the zucchini, just as in Giouvarlakia.
Traditionally, the ground meat filling is made of ground beef, though for an even lighter version, use pork or chicken instead.
3. Many servings
This Greek dish can make many services from a mere four to five large courgettes, thus keeping the entire family happy.
4. Minimal wasted ingredients
This traditional Greek dish produces minimal wasted ingredients with only the zucchini pulp discarded. Moreover, only two eggs are needed for this stuffed zucchini dish. Use the egg whites in the ground meat stuffing and use the leftover egg yolks in the egg-lemon (avgolemono) sauce.
5. Versatility of the dish
The egg lemon sauce or avgolemono sauce can be stored separately from the dish so that when you reheat it, it doesn’t get curdled.
You can add cold avgolemon sauce to warmed up stuffed zucchini. Moreover, if you mopped up all the egg lemon sauce and have none left, you can warm up the remaining stuffed zucchini and serve with freshly squeezed lemons.
Tips for delicious stuffed zucchini in egg lemon sauce (Kolokithaki avgolemono)
Seasoning
Seasoning is key for any dish. It can make or break the flavour. When cooking bland vegetables, like zucchinis, seasoning the stuffing is crucial. It brings out the taste and helps the flavours blend together. To get the most flavour, season the stuffing with ground black pepper, cumin and add fresh herbs while food is still uncooked.
Moreover, adding seasoning and add fresh herbs (dill) in the cups of water added to the pot, gives the dish an even more aromatic and delicious twist.
Dish Ingredients
Stuffed Zucchini
For this stuffed zucchini in egg lemon sauce (Kolokithakia avgolemono) recipe choose the freshest zucchini you can get your hands on. I personally choose medium sized zucchinis for this dish.Why not experiment with round zucchini? They are perfect for stuffed dishes!
Ground meat ( Mince meat)
Use good quality beef, pork or chicken mince meat. For a lighter dish opt for pork or chicken mince meat.
Rice
There is no more suitable rice of this recipe, than a short grain variety one like Arborio.
Herbs
Parsley and dill pair very well and bring an earthy flavour to the dish as well as excellent aroma.
Egg Lemon (Avgolemono) sauce
This delicious egg lemon sauce / avolemono sauce is super easy to make and requires only staple ingredients from your pantry. All you need are fresh eggs, lemon juice and broth.
Serving suggestions
Pair this finger licking stuffed zucchinis in egg lemon sauce ( Kolokithakia avgolemono) with sourdough bread, pitta bread to mop up the creamy avgolemono sauce as well as Feta cheese and Tirokafteri. Horiatiki salad also pairs perfectly with this dish.
