Zucchini with Minced Meat Filling and Egg – Lemon Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 zucchini, about 1.5 kg.
- 125 ml oil
- 3 onion (s), cut into cubes
- 500 g minced meat
- 4 tablespoon rice, (short grain rice or rice pudding)
- 2 tablespoon parsley, finely chopped
- salt and pepper
For the sauce:
- 750 ml broth
- 0.5 ½ lemon (s), juice it
- 4 tablespoon, leveled cornstarch, maizena
- 2 egg yolks
Print Recipe
Pin Recipe Instructions
- Wash and hollow out the zucchini.
- Knead together all the other ingredients (only half of the oil) and fill the zucchini with them. Leave 1 to 2 cm free as the rice will swell.
- Bring 750 ml of water and the rest of the oil to a boil in a large saucepan, which should not be high. Reduce the heat, put in the stuffed zucchinis and cover the pot. Simmer over low heat for about 90 minutes.
- Then simply serve the zucchinis with lemon juice or prepare a sauce as follows:
- the egg yolks, Maizena and 2 tablespoon. Mix the water well together. Egg yolks must be completely extinguished.
- Take the zucchinis out of the pot and bring the broth to a boil. Now add a bit of the hot broth to the egg yolk mixture, stir and now add this all at once to the boiling broth. Reduce heat and continue cooking until a thicker sauce is obtained. Be careful, it only takes a few minutes. Now remove from the heat, add the lemon juice and either pour the sauce over the zucchinis or serve separately.
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