Greek Stuffed Zucchini Recipe

Recipesfull introduces to you: Greek Recipes. (Greek Stuffed Zucchini Recipe). This dish is one of those the typical Greek housewife makes whenever the extended family is gathered, children come home from college, or a loved one visits. It is serious comfort food, and among those that represent the idea of 'mother' and 'family' in the Greek mind.

Brief

Prep 30 mins

Cook: 45 mins

Total: 1hr15 mins

Servings: 4

Yield: 8 stuffed zucchini

Greek Stuffed Zucchini Recipe

Ingredients

¼ cup uncooked white rice

8 zucchini

ends trimmed

1 pound ground beef

4 shallots

chopped

2 cloves garlic

finely chopped

¼ cup chopped fresh mint

¼ cup chopped fresh parsley

2 tablespoons olive oil

salt and ground black pepper to taste

3 tablespoons water

2 eggs

separated

4 lemons

juiced

Greek Stuffed Tomatoes and Peppers (Yemista)

World Cuisine

Directions

Step 1

Place rice in a bowl cover with water and allow to soak for 1 hour.

Step 2

Slice a long 1/2-thick slice from the side of each zucchini to serve as a lid; hollow out the flesh and seeds from the inside of the zucchini with a spoon leaving a 1/2-inch thick shell. Discard the flesh or save for another use. Drain and place the soaked rice in a bowl. Mix in the ground beef shallots garlic mint and parsley. Stuff the zucchini boats about 3/4 full with the mixture; stuffing will expand during cooking. Cover the zucchini with the cut-off lid slices.

Step 3

Heat the olive oil in a large skillet over medium heat and sprinkle the pan with salt and pepper. Place the stuffed zucchini into the pan pour water around the zucchini then reduce heat to medium low. Cover with a lid and cook until the zucchini are tender and the meat is no longer pink 35 to 40 minutes.

Step 4

About 10 minutes before the zucchini are done beat the egg whites in a bowl with an electric mixture until stiff peaks form. Whisk in the yolks and lemon juice until well combined. Remove the zucchini from the skillet leaving the juices and set the zucchini aside in a warm place. Whisk about 1/2 of the liquid in the skillet into the egg mixture by tablespoons then pour the egg mixture into the skillet with the remaining liquid. Over low heat combine the sauce with the pan liquid by gently rotating the skillet to mix the contents; heat the sauce for about 1 minute to thicken enough to coat the back of a spoon. Do not boil. Serve the zucchini with lemon sauce.

Nutritional Information

Greek Stuffed Zucchini Recipe

Servings Per Recipe:4

Calories: 592.3

% Daily Value *

Protein: 29.1g 58%

Carbohydrates: 31.8g 10%

Dietary Fiber: 5g 20%

Sugars: 8.6g

Fat: 40.2g 62%

Saturated Fat: 14.1g 71%

Cholesterol: 189.5mg 63%

Vitamin A Iu: 1836.5IU 37%

Niacin Equivalents: 13.3mg 102%

Vitamin B6: 1.4mg 86%

Vitamin C: 77.1mg 129%

Folate: 184.6mcg 46%

Calcium: 114.3mg 11%

Iron: 5.2mg 29%

Magnesium: 103.6mg 37%

Potassium: 1529.4mg 43%

Sodium: 160.8mg 6%

Thiamin: 0.4mg 44%

Calories From Fat: 362.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.