1 kg minced meat

20 courgettes

1 large onion

1/2 cup rice

salt, pepper

1/3 cup oil

2 tbsp parsley, finely chopped

1 chicken bouillon cube

1 chicken bouillon, dissolved in water

1/4 cup.tomato juice

50 g butter or oil

1 tsp tomato paste

For the egg-lemon- avgolemono-sauce:

3 egg yolks

juice of 1 or 2 lemons

3 cups broth from the courgettes

1 chicken bouillon cube

2-3 tbsp corn four

2 tbsp evaporated milk

Preparation method:

Carefully clean the skin of the courgettes and wash well.

Slice off one of the courgettes and scoop out their insides with the special tool. Place half of this quantity in the food processor and chop finely. Heat the oil in a pan and lightly saute the onion with the chicken bouillon cube. Add the chopped courgette insides and saute for a few more minutes.

Remove the pan from the heat and pour its contents in a large mixing bowl, adding the minced meat, rice parsley, salt and pepper to taste. Knead well to thoroughly blend the ingredients. Spoon the filling into the courgettes and place them upright in a cooking pot. Pour in enough water to cover them then add the tomato juice, chicken bouillon cube, and butter. Boil the courgettes in medium heat until the rice and the courgettes and done.

To prepare the avgolemono sauce, place the egg yolks and the lemon juice in a saucepan and whisk well. Add the broth from the courgettes and bring to the boil. Add the cornflour, chicken bouillon cube and season with salt and pepper. Cook until the sauce thickens and finally stir in the evaporated milk.

Spoon the avgolemono sauce over the courgettes and serve.


Categories: Recipes