Langham Masterclass MF&WF

Stuffed zucchini with avgolemono

8 white (Lebanese/white) zucchini
200 grams beef mince
¾ cup medium grain rice
2 heaped tablespoons chopped parsley
1 heaped tablespoon chopped mint
1 teaspoon chopped dill
1 tablespoon tomato paste or ½ cup tomato passatta
olive oil
salt and pepper

Avgolemono (Egg and lemon sauce)

2 eggs
juice of 1 lemon
juice from stock

Prepare the zucchini by washing and trimming the stalk end.  Carefully remove the pulp using a teaspoon or knife, making sure not to pierce the other end, and set aside.

Place the mince, rice, tomato paste and herbs into a bowl and season. Mix well using your hands and fill the hollowed out zucchini.  Place the filled zucchini into a large pan, add 1 cup water and a teaspoon of the tomato paste and drizzle with a little olive oil.

Cook slowly on the stove top, keeping an eye on it, for about an hour or until cooked.

Prepare your avgolemono. Lightly beat the egg whites in a small bowl using a fork, once frothy add the yolks and keeping beating   Add lemon juice gradually.

Slowly add a little stock into the egg and lemon mixture beating all the time, add a little more stock, continue mixing.  Pour the egg and lemon sauce over the zucchini stirring well so it doesn’t curdle.

Delicious served on its own with some fresh crusty bread.

Posted in main meals, starters.

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