Another tasty and light summer dish as the zucchini are at their best now. For the stuffing you can use minced meat and rice, or only rice with various herbs for a vegetarian dish. You can use either the usual large zucchini or the round ones. In any case they taste exactly the same.
Ingredients 3 – 4 large zucchini or round zucchini 1 large onion chopped ½ cup olive oil 2 tablespoonfuls margarine 2 – 3 green onions washed and finely sliced 100 gr minced meat 6 – 7 tablespoonfuls brown rice (or any rice you like) 1 tomato grated 1 clove of garlic 3 tablespoonfuls grated cheese 4 tablespoonfuls parsley chopped 2 eggs, separated Juice of 1 large lemon Salt, pepper
Wash the zucchini and dry them. If you are using the round ones cut off the top, and carefully scoop out the inside with a teaspoon. If you use the regular zucchini, you can cut a rather thin slice from the top and scoop out the inside with a teaspoon, so that you have a little boat.
Chop up some of the flesh that you have scooped out of the zucchini so that you have about 1 ½ cups. Put the oil and the margarine in a pan and sauté the onion with the minced meat until it browns lightly. Add the zucchini flesh, and sauté for a little longer. Add the clove of garlic and the tomato together with 1 – 2 cups of water. When it comes to a boil, add the rice, salt and pepper, stir, cover the pan and let it simmer for 10 – 15 minutes. If you use brown rice you should simmer it for about 20 – 25 minutes, because it takes longer to soften. Turn off the fire and add the grated cheese and the parsley. Taste to adjust seasonings. Beat lightly the egg whites and when the stuffing has cooled down a little, add them, stirring well. There must be about 1 cup of liquid left in the pan.
Fill the zucchini with the stuffing and liquid, to help the rice finish cooking and replace the top. Line the zucchini in a pot, add about 1 ½ cups of water and simmer for about 30 minutes, until the zucchini are soft. Prick one lightly with the tip of a knife to check if they are done. Beat the egg yolks and add the lemon juice. Add the liquid from the pot, while beating the yolks. Then pour everything back in the pot. Gently shake the pot so that the egg-lemon sauce is distributed evenly. Remove the pot from the fire and leave it covered for five minutes.
Serve and enjoy! Feta cheese and fresh bread are perfect partners.