Greek Stuffed Zucchini

Name: Greek Stuffed Zucchini
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mediterranean, European, Greek
Ingredients: 2 eggs, separated; 59 milliliters chopped fresh mint; 59 milliliters chopped fresh parsley; 2 cloves garlic, finely chopped; 454 grams ground beef; 8 servings salt and ground black pepper to taste; 4 lemons, juiced; 2 Tbsps olive oil; 4 shallots, chopped; 3 Tbsps water; 59 milliliters uncooked white rice; 8 zucchini, ends trimmed

Greek Stuffed Zucchini might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains approximately 14g of protein, 17g of fat, and a total of 260 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Head to the store and pick up eggs, garlic, salt and ground pepper, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

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

Ingredients you will need

Water

Rice

Equipment you will use

Bowl

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.

Ingredients you will need

Zucchini

Seeds

Drain, and place the soaked rice in a bowl.

Ingredients you will need

Rice

Equipment you will use

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.

Ingredients you will need

Ground Beef

Shallot

Stuffing

Zucchini

Parsley

Garlic

Mint

Heat the olive oil in a large skillet over medium heat, and sprinkle the pan with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Zucchini

Water

Meat

Equipment you will use

Frying Pan

About 10 minutes before the zucchini are done, beat the egg whites in a bowl with an electric mixture until stiff peaks form.

Ingredients you will need

Egg Whites

Zucchini

Equipment you will use

Bowl

Whisk in the yolks and lemon juice until well combined.

Ingredients you will need

Lemon Juice

Egg Yolk

Equipment you will use

Whisk

Remove the zucchini from the skillet, leaving the juices, and set the zucchini aside in a warm place.

Ingredients you will need

Zucchini

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sauce