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


  • 1 1/2 kilo large courgettes
  • 1/2 kilo minced beef or pork or both
  • 3/4 cup of rice
  • 2 onions
  • 3 tablespoons butter
  • 1 small bunch of dill
  • salt, pepper


Scrape and wash the courgettes. Remove a slice from the small side, empty the courgettes by using a spoon or a special kitchen tool. Mix the mince, the rice, the finely chopped onions and dill in a bowl. Fill the courgettes with the mixture. Put them in a saucepan together with the butter and add enough water to almost cover them. Cook for about 3/4 of an hour.

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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