Greek Stuffed Zucchini Food

GREEK STUFFED ZUCCHINI (KOLOKITHAKIA YEMISTA AVGOLEMONO)

Steps:

• Cut zucchini into 1/2s or 1/3s, cored on one end (the other end is left intact) and remove filing carefully with corer so that a not-too-thick wall of zucchini remains to contain the filling, keep 1/2 the zucchini flesh removed from the coring, minced (not the shells- but the actual part of the zucchini that was removed, the other half makes a lovely omelette with a bit of parmesan for another meal!).
• You can prepare your zucchini from the previous day and keep, wrapped, in the refrigerator- this actually makes a lot less work on the day of preparation as it's the coring of the zucchini that takes up the most time.
• Mix the meats, onion, garlic, rice, parsley and zucchini in a bowl and season to taste with salt and pepper.
• Stuff this mixture into the opening of the one end of each zucchini piece and make sure the filling goes all the way into the vegetable.
• Level opening neatly so that no filling comes out.
• Layer the filled zucchini pieces in a big pot and add enough boiling water to just cover.
• Put in the stock cubes and the butter and cover.
• Simmer for 45 minutes to 1 hour (knife tip should slip into a piece easily), and take off heat.
• Carefully remove the zucchini pieces with a slotted spoon and place on a reheatable serving dish.
• Strain the cooking liquid left in the pot to remove any pieces of zucchini or grains of rice that may be floating around.
• In a large bowl, whisk the eggs with the cornstarch and lemon juice (add the juice of 1 lemon at this point).
• Slowly ladle in (literally the thinnest of streams) your hot cooking liquid, whisking the eggs all the while so they don't curdle.
• Keep doing this till nearly all the cooking liquid has been used and then pour your egg mixture and any cooking liquid left back into the pot and heat on a low flame until the sauce has thickened.
• Taste, if it needs more lemon, add up to 1/2 more.
• This is what is called an'Avgolemono Sauce' (Egg-lemon Sauce)- it is delicious.
• When ready to serve, put 2-3 piping hot pieces of the stuffed zucchini on each plate and nap with the sauce.
• Serve with feta cheese on the side (you won't believe how good a nibble of feta tastes with each bite of this!), good, crusty bread (you want to get all the sauce), and wine.

GREEK VEGETARIAN STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F. Cut each zucchini in half lengthwise and, using a teaspoon, remove most of the flesh, leaving 1/2-inch-thick shells. Coarsely chop half of the flesh; discard the remaining flesh or reserve for another use. Place the zucchini shells on a baking sheet; sprinkle with salt and pepper. Bake until the zucchini starts to soften, 10 to 13 minutes.
• Meanwhile, heat oil in a medium skillet over medium-high heat. Add the chopped zucchini, onion, garlic, paprika and 2 teaspoons oregano; cook, stirring occasionally, until the onion starts to soften, 3 to 4 minutes. Remove from the heat and stir in quinoa, tomatoes, olives and feta. Divide evenly among the zucchini shells.
• Switch the oven to broil and place a rack 8 inches from the heat. Broil the filled zucchini shells until the tops are lightly browned, 5 to 6 minutes. Sprinkle with the remaining 1 teaspoon oregano.

GREEK STUFFED ZUCCHINI STEW (IN EGG & LEMON SAUCE)

Steps:

• Cut off the tops and bottoms of the zucchinis. Rinse them well and then cut them in half about 2,5 inch / 7cm each piece.
• Using an apple corer, remove most of the insides of the zucchini. Creating 1 cm / 0.4 inch thick cylinders.
• Prepare the filling in a bowl by mixing together the ground beef, red onion, spring onion, parsley, dill, rice, and the 3 tablespoons of olive oil. Season the mixture with kosher salt and freshly ground pepper. Knead the mixture for 2 minutes.
• Start filling the zucchinis by pressing the ground beef mixture into the hole with your finger. Press on both openings to make sure there aren't any air gaps left, inside the zucchini.
• Place the stuffed zucchinis tightly together, inside a cooking pot or stockpot.
• Pour in enough water to cover, and heat over medium-high heat.
• Once the water starts to boil, skim off the foam that will form on the surface. Then reduce heat to medium-low, and simmer covered for about 1 hour.
• Once the water has reduced to almost half, turn of the heat.
• Start making the sauce. In a small saucepan, whisk together the flour and olive oil to create a thick flour paste. Heat mixture over high heat and cook for 2 minutes. Then using a ladle, start adding spoonfuls of the water from the pot with the zucchinis, into the flour mixture. Keep whisking and adding spoonfuls, until you have incorporated at least 2/3 of the water.
• In a mixing bowl whisk the eggs until slightly foamy. Take a spoonful of the sauce you've just made and very slowly (threadlike) pour it into the eggs while you whisk the eggs constantly. Keep doing this until all the sauce is into the eggs. Pour in the lemon juice + zest as well. Then transfer everything back to the pot with the zucchinis.NOTE: Place a wet sponge cloth under the bowl with the eggs so it will stay in place while you whisk the eggs.
• Shake the pot for the sauce to spread evenly. Turn heat to low, taste the sauce and add extra salt or pepper if needed. Cook for 2-3 minutes for the sauce to combine with the zucchinis.
• Remove from heat and ideally let the food stand for 30 minutes before serving. Then serve with a bit of extra fresh dill on top, freshly ground pepper and a few drops of lemon if you like.

GREEK STUFFED ZUCCHINI

Steps:

• Slightly brown the meat, drain if needed.
• Add the seasonings.
• Cook onions and the garlic in the olive oil.
• Add wine and tomato then cook your mixture 30 minute.
• Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
• Set aside while preparing the zucchini.
• Trim both ends of the zucchini and slice in halves lengthwise.
• Parboil them for 3 minutes in salted water.
• Carefully, remove onto paper towels and drain.
• Place into an oiled, flat roasting pan.
• Scoop out the centers discarding the pulp.
• Spoon the meat filling into the shells.
• Top each with bread crumbs, moistened with oil or butter.
• Sprinkle with the grated cheese over all.
• Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.

GREEKED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese, and drizzle with vinaigrette. Fold into a packet and seal the edges.
• Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.

VEGETARIAN GREEK STUFFED ZUCCHINI

Steps:

• Preheat the oven to 375*F.
• Lightly oil a baking sheet.
• Slice the zucchini in half lengthwise.
• With a paring knife, score the flesh about 1/2 inch deep.
• Place the cut sides down on the baking sheet.
• Sprinkle with the sherry and cover with foil.
• Bake for about 20 minutes, until yielding but still firm.
• While the zucchini bakes, make the sauce.
• Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent.
• Add the tomato paste, tomatoes, oregano, cinnamon, and sherry.
• Then bring to a boil; reduce the heat and simmer for 10 to 15 minutes.
• Add the salt and pepper to taste.
• Cover and set aside.
• While the sauce is simmering, prepare the filling.
• Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent.
• In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice.
• Stir in the rice.
• When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell.
• Chop the flesh and add it to the filling.
• Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
• Bake, uncovered, for about 10 to 15 minutes.
• To serve, ladle some of the tomato sauce onto each plate.
• Place a stuffed zucchini on the sauce and top with grated feta.
• Garnish with oregano leaves, if you wish.
• Enjoy!

MEDITERRANEAN STUFFED ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
• Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
• Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
• Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.