Cooking With Greek Food Bloggers: Stuffed Zucchini Avgolemono

·

A comforting and delicious Zucchini Stew made with, ground beef, fresh herbs, and a velvety egg & lemon sauce. A hearty and healthy family dinner.

Zucchini Filling Ingredients:

500g beef mince 

1 large onion, grated

4 spring onions, chopped finely

1 carrot, grated

zucchini flesh of 6 zucchinis, chopped very finely

3 garlic cloves, minced 

1 egg

2 Tbsp extra virgin olive oil 

Generous amount of fresh parsley, mint and dill, chopped

1/2 cup rice

3 tsp salt

1/2 tsp pepper

Soup Ingredients:

12 white zucchinis, hulled

1 chicken stock cube

2 tsp salt

Pepper to taste

Boiling water 

Small lug of extra virgin olive oil 

1/2 cup Arborio rice, rinsed well 

Avgolemono Ingredients:

2 eggs, room temperature 

Juice of 2 lemons

1 cup boiling water

2 tsp cornflour 

Method:

  1. First hull your zucchinis using a vegetable hull utensil. Set zucchini shells aside. 
  2. To a large bowl, add your Filling Ingredients above. Mix well for 2 minutes using your hands. 
  3. Stuff the zucchini cases using your fingers. Arrange them in a large stock pot. If you have left over filling, simply roll into balls and place on top of your zucchini cases. Gently pour a kettle of boiling water over your zucchini cases, stopping once it reaches the upper level of your zucchinis. Add all your Soup Ingredients except for the rice and stir once very gently. Simmer over medium heat for half hour with lid on. 
  4. Remove lid. Add Half cup rice. Boil a further 20 minutes or until rice is cooked through but not mushy. Turn heat off. 
  5. Make avgolemono. Boil a kettle with water. First whisk your egg whites well until frothy. Now add egg yolks and whisk well. Now add lemon juice and whisk well. Now ever so slowly, add 1 cup boiling water, whisking all the while. Be careful not to curdle the eggs, take your time. Then add your cornflour and 1 cup of the soup juice. Whisk well. 
  6. Now pour the avgolemono into the soup. Stir once, gently and turn on heat to low. Simmer for just a few minutes before serving. 

*Keep up with Christina’s culinary adventures by following Pieces of Greece on Instagram or Facebook 

Advertisement

Share:

KEEP UP TO DATE WITH TGH

By subscribing you accept our Terms of Service and Privacy Policy.

Advertisement

Latest News

Faith, family and football: The making of Nectarios Triantis

Growing up in a bustling Greek Australian household in Sydney, footballer Nectarios Triantis was never far from a football - or chaos.

Bella Spasis’ big deal: Live music in Victoria set to thrive

Greek-Victorian bar owner, Isabella (Bella) Spasis, hosted a remarkable event at her venue, ‘The Dog’s Bar’ early on Sunday morning, July 6.

GOCNSW Home for the Aged welcomes Consul General and celebrates its donors

The Greek Orthodox Community Home for the Aged played host to the Consul General of Greece in Sydney and some of its major donors.

Father Athanasios Giatsios appointed Orthodox Chaplain at Macquarie University

Father Athanasios Giatsios has been appointed as the new Orthodox Chaplain at Macquarie University. Read more here.

Spiro Pappas honoured at Emirates Business Awards 2025 for Sustainable Innovation

Entrepreneur Spiro Pappas, Founder and CEO of Eureka-Tec, was honoured at the Emirates Business Awards 2025.

You May Also Like

The art of ‘Kerasma’: How the Greeks show their affection and why

Across cultures, there are many ways that people show love and affection to each other and strangers. In Greece, we call this ‘Kerasma’.

Foreign Ministers of Greece and Australia reaffirm historic ties during phone call

Greece’s Foreign Minister, Nikos Dendias, spoke over the phone on Monday with Australia’s Foreign Minister, Marise Payne.

Greeks of Port Pirie on mission to document community’s history ahead of centenary anniversary

The Greeks of Port Pirie in South Australia are on mission to document the community’s history ahead of centenary anniversary.