Greek Stuffed Zucchini

Name: Greek Stuffed Zucchini
Yield: 8
Ingredients: salt ground black pepper to taste; 8 zucchini, ends trimmed; 1 mg ground beef; 4 shallots, chopped; 2 cloves garlic, finely chopped; 2 Tbsp olive oil; 3 Tbsp water; 2 eggs, separated; 4 lemons, juiced; 1/4 c uncooked white rice; 1/4 c chopped fresh mint; 1/4 c chopped fresh parsley

0 mins

Total time

8

Serving

12

Ingredients

Enable cook mode

Ingredients

salt ground black pepper to taste

zucchini, ends trimmed

mgground beef

shallots, chopped

cloves garlic, finely chopped

Tbspolive oil

Tbspwater

eggs, separated

lemons, juiced

¹⁄₄

cuncooked white rice

¹⁄₄

cchopped fresh mint

¹⁄₄

cchopped fresh parsley

Directions

Step 1

Place rice in a bowl, cover with water, and allow to soak for 1 hour.

Step 2

Slice a long, 1/2-thick slice from the side of each zucchini to serve as a lid; hollow out the flesh and seeds from the inside of the zucchini with a spoon, leaving a 1/2-inch thick shell. Discard the flesh, or save for another use. Drain, and place the soaked rice in a bowl. Mix in the ground beef, shallots, garlic, mint, and parsley. Stuff the zucchini boats about 3/4 full with the mixture; stuffing will expand during cooking. Cover the zucchini with the cut-off lid slices.

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