Greek Stuffed Zucchini

Greek Stuffed Zucchini Ingredients

For zucchini

  1. Zucchini 10-12 pieces (small)
  2. Chicken broth (or water) 500 milliliters

For filling

  1. Ground beef (or mixed) 450 grams
  2. Onion 1 piece
  3. Carrot 1 piece
  4. Canned Tomato (in its own juice) 1 piece
  5. Canned tomato juice 3 tablespoons
  6. Round grain rice 50 grams
  7. Fresh dill 1 bunch
  8. Fresh parsley 1/4 bunch
  9. Vegetable oil 3 tablespoons
  10. Salt to taste
  11. Ground black pepper to taste

For lemon sauce

  1. Eggs 2 pieces
  2. Egg yolk 2 pieces
  3. Wheat flour 2 tablespoons
  4. Lemon juice 4 tablespoons
  5. Dill 4 sprigs
  6. Salt to taste
  7. Ground black pepper to taste
  • Main ingredients: Beef, Onion, Carrot, Zucchini, Tomato
  • Serving 5-6
  • World CuisineGreek Cuisine


Baking dish, foil, frying pan, grater, spatula, set of vegetable cutters, kitchen knife, cutting board, measuring bowl, whisk.

Cooking stuffed zucchini in Greek:

Step 1: prepare the zucchini.

You will need a set of knives for peeling vegetables, all of these tools will really facilitate the procedure. But you can replace them with a knife and a teaspoon.

First, zucchini need to be washed and cut off the top, and then cut out the core.

Then take a peeler and walk along the walls of the zucchini from the inside, removing the flesh.

And at the very end, peel the vegetables.
That's all. It's pretty simple, but a little tedious, so be patient to do it neatly.

Step 2: prepare the filling.

Peel the onions and carrots. Grate the carrots and chop the onion finely. Then fry these vegetables in vegetable oil until soft, that is, for approximately 10 minutes.
Add chopped canned tomatoes to the onions and carrots, along with tomato juice. Stir and simmer all together yet 5 minutes.
Now rice goes into the pan. Cook about 3 minutes.
At the very end, add fresh herbs to the vegetables and mix well. Remove from heat.
Mix vegetables and rice with ground beef, salt and pepper, add about 1/4 cup cold water and mix all together. The mass should not be thick, on the contrary, soft and slightly watery.

Step 3: we stuff the squash.

Fill the zucchini with minced meat loosely, as the rice will swell in the process, leave room for it.
Now put the stuffed zucchini in a baking dish so that the vegetables lie in one layer. Pour all over chicken broth (or water) and salt on top.

Step 4: bake stuffed zucchini.

Set the oven to warm up 180 degrees.
At the same time, put the form with zucchini on the fire and bring to a boil. Then cover with a lid or foil and place in the oven.
Stuffed zucchini must be baked for 50-55 minutes. And be sure to take some toppings on the sample to make sure that the rice has boiled and you're done.
Put the prepared stuffed zucchini on a plate and cover with foil so that they do not have time to cool quickly.
Pour the remaining broth in the baking dish into the measuring cup. We need 400 milliliters.

Step 5: prepare the lemon sauce.

In a saucepan, beat the eggs with yolks and lemon juice. Then add the flour and mix everything very well with a whisk.
When all the lumps are broken, continuing to interfere, pour the hot zucchini broth into the egg mixture.
Beat everything well together, put the sauce on a very slow fire (the mass should never be allowed to boil!) And cook everything, whisking with a whisk until it thickens. In time it will take about 5 minutes.
Remove the pan of lemon sauce from the heat, add salt, pepper and toss finely chopped greens.

Step 6: serve stuffed zucchini in Greek.

Serve the dish immediately after cooking. Pour the sauce over the vegetables and meat on top and serve your stuffed zucchini in Greek hot to the table! It is very tasty, so much so that it will be very appropriate even on the festive table.
Enjoy your meal!

Recipe Tips:

- Round zucchini can also be used to cook dishes according to this recipe. The main thing is that the vegetables are small.