Stuffed zucchini with avgolemono

Stuffed zucchini with avgolemono

A la Grecque
Mark Roper

This recipe is perfect for those zucchini that have outgrown the baby stage. Cut them in half and use a sharp knife or apple corer to hollow out a cavity and fill with all sorts of tasty stuffings. Allow three zucchini halves per person.

Make the avgolemono using the liquid that is released from the zucchini as they cook. It is the perfect sauce to serve with these baked zucchini, as it has a lovely lemony tang and is light and frothy. It’s a bit like a hollandaise sauce, but without the richness of all the butter.


Quantity Ingredient
6 zucchinis, 20–23 cm long
120g medium-grain rice, well rinsed under running water
300g minced lamb
1 small onion, grated
1 garlic clove, finely chopped
1 tablespoon ouzo
1/2 cup parsley, chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
160ml extra virgin olive oil
180ml water
Egg and lemon sauce, to serve


  1. Trim the stalk end from the zucchinis and cut them in half. Use a small sharp vegetable knife or an apple corer to scoop out a cavity from one end of the zucchini to the other, without piercing the skin.
  2. Place the rice in a large mixing bowl with the lamb, onion, garlic, ouzo, parsley, spices, salt and pepper. Add 2 tablespoons of the oil and use your hands to mix everything together thoroughly. Using your fingers, fill the hollows fairly neatly with the stuffing. Arrange the stuffed zucchinis in the base of a large heavy-based saucepan or casserole dish. Pour on the water and remaining olive oil and cover the saucepan with a tight-fitting lid. Bring to the boil, then lower the heat and simmer gently for 30 minutes. Remove from the heat and leave to rest for 15 minutes.
  3. Lift the zucchinis onto a serving dish and use 250 ml of the remaining cooking liquid to make the avgolemono.
  4. Divide the stuffed zucchini halves among 4 shallow soup bowls and spoon over a generous amount of avgolemono as you serve.
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