Description[edit | edit source]

Stuffed courgettes with egg and lemon sauce

Stuffed Courgettes with egg and lemon sauce (Kolokithakia yemista avgholemono)

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Scrape and wash the courgettes.
  2. Remove a slice from the small side, empty the courgettes by using a spoon or a special kitchen tool.
  3. Mix the mince, the rice, the finely chopped onions and chopped dill in a bowl.
  4. Fill the courgettes with the mixture.
  5. Put them in a saucepan together with the olive oil and add enough water to almost cover them.
  6. Cook for about ¾ of an hour.
  7. Prepare the avgolemono sauce, pour it over the courgettes and shake the pan gently over low heat until the sauce thickens. Do not boil.
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