Summary

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

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Instructions

1. Wash and hollow out the zucchini.
2. 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.
3. 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.
4. Then simply serve the zucchinis with lemon juice or prepare a sauce as follows:
5. the egg yolks, Maizena and 2 tablespoon. Mix the water well together. Egg yolks must be completely extinguished.
6. 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.