Stuffed zucchini in egg lemon sauce

κολοκυθάκια γεμιστά με αυγολεμονο


30 min

Baking Time

30 min



The favorite vegetable of the summer in the ultimate recipe! The classic stuffed zucchini with wonderful egg-lemon sauce, which is perfectly combined with fresh hot bread!


  • 10 medium zucchinis
  • 2 onions
  • ½ kg of ground beef
  • 2 cloves garlic
  • 2 grated carrots
  • 50gr white wine
  • 200gr rice (glase or yellow)
  • ½ lt of water
  • ½ cup of olive oil
  • 1/2 bunch of parsley
  • ½ bunch of mint
  • 1/3 bunch of dill
  • 2 spring onions
  • Salt, Pepper

For the egg lemon sauce:

  • 2 eggs
  • juice of 2 lemons
  • 1 tbsp of corn flour


  1. Start by opening the zucchini with the special teaspoon and keep the flesh.
  2. Chop the onion, garlic, spring onion and all the herbs.
  3. In a large pan, sauté the onion, carrot and garlic, using the half amount of the olive oil, for 2 minutes, then add the rice, minced meat and sauté for a while longer. Be careful not to overcook the minced meat just to sauté it a bit.
  4. Quench with wine, add a cup of water and cook for another 2-3 minutes. The rice must reach the middle of the cooking before we fill the zucchini.
  5. Remove from the heat, add the chopped herbs, the spring onion, keeping just a little at the end of the serving and add the remaining olive oil, season with salt and pepper.
  6. Fill the zucchini with a teaspoon slowly taking the filling, place the zucchini in the pot and add 1/2 liter of water (to be a little above the middle). Season with salt and pepper and cook for about 30 minutes from the time it boils.

For the egg lemon sauce:

  1. In a bowl put the corn flour with 1 tbsp water, stir, then add the lemon juice and eggs and mix with a whisk.
  2. Slowly take the liquid from the pot and pour into the bowl with the ingredients for the eggnog. When you take all the liquid from the pot, transfer the liquid from the bowl to the pot, boil for a minute and it is ready.
  3. Sprinkle with the spices you kept and serve.

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