GreeceStuffed Zucchini with Avgolemono
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
- Yield
- 6 servings
- Preparation
- 40 minutes
- Cooking
- 50 minutes
- Difficulty
- Medium
Stuffed zucchini with avgolemono is one of the most beloved and refined dishes of traditional Greek cuisine. The recipe is rooted in the ancient Greek and Mediterranean tradition of stuffing vegetables with minced meat, rice, and aromatic herbs — a culinary technique that has evolved over the centuries and has been passed down from generation to generation.
With the widespread cultivation of zucchini in Greece from the 18th century onward, this versatile vegetable quickly became an essential ingredient in everyday home cooking. Greek households made use of its tender flesh to create a delicate and flavorful filling, while the iconic Greek avgolemono sauce added its signature velvety texture and refreshing citrus flavor, establishing the dish as one of the most emblematic recipes of the Greek family table.
Today, stuffed zucchini with avgolemono remains a hallmark of Greek gastronomy, served both in family homes and in restaurants dedicated to showcasing authentic Greek cuisine.
Ingredients
For the stuffed zucchini
- 12 medium tender zucchini
- 600 g ground beef
- 120 g Carolina rice
- 2 onions, finely chopped
- 4 spring onions, finely chopped
- ½ bunch fresh dill, chopped
- ½ bunch fresh parsley, chopped
- 80 ml extra virgin olive oil
- 700 ml vegetable or beef stock
- Salt, to taste
- Freshly ground black pepper
For the avgolemono sauce
- 2 large eggs
- Juice of 2 lemons
- 150 ml hot cooking broth from the pot
Preparation
- 1
Wash the zucchini and carefully hollow them out using a zucchini corer, leaving a thin but sturdy shell.
- 2
Heat the olive oil in a pan and sauté the onions until softened.
- 3
Add the ground beef and cook until lightly browned.
- 4
Stir in the rice, dill, parsley, salt, and pepper, mixing well.
- 5
Fill each zucchini about three-quarters full, allowing room for the rice to expand during cooking.
- 6
Arrange the stuffed zucchini in a wide pot, either standing upright or lying on their sides. Pour in the stock and simmer gently for approximately 45–50 minutes.
- 7
Whisk the eggs until frothy, gradually add the lemon juice, then slowly incorporate the hot cooking broth while whisking continuously to temper the mixture.
- 8
Remove the pot from the heat and gently pour in the avgolemono sauce, carefully shaking the pot to distribute it evenly until the sauce becomes smooth and velvety.
Serving suggestion — For an even more aromatic filling, add a small amount of fresh mint or Mediterranean wild greens, such as kafkalithres, when in season. Always add the avgolemono sauce after removing the pot from direct heat to preserve its silky texture and prevent it from curdling.
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