STUFFED ZUCCHINI AVGOLEMONO

Stuffed Zucchini Avgolemono image

Provided by Daily Inspiration S

Time 1h30m

Number Of Ingredients 17

2 lb medium-size zucchini squash
1 lb ground lamb or beef
1 large onion, chopped
1/2 c chopped fresh parsley
1/2 c chopped fresh mint leaves
1/2 can(s) 16-oz can whole tomatoes, roughly chopped (or use entire can if needed)
1/2 c uncooked rice
3 Tbsp olive oil (or oil of your choice - more if needed)
1/2 tsp cinnamon
1 garlic clove, chopped
salt and pepper to taste
1/4 c water
AVGOLEMONO SAUCE
3-4 Tbsp flour
1/2 c milk
2 eggs
juice of 1 lemon

Steps:

1. Wash and scrape squash lightly. Cut off both ends and scoup out pulp with a potato peeler to form a tube. Take care not to scrape too close to the skin. Sprink inside of squash with salt.
2. Saute onion and meat in the oil. Add parsley, mint leaves, tomatoes, rice, cinnamon, garlic, salt and pepper. Simmer for 15 minutes.
3. Allow meat mixture to cool slightly and stuff squash with meat filling and line them in a pan. Add the water and simmer for about 45 minutes.
4. Drain off all the liquid into a saucepan and bring to a boil. Mix flour with the cold milk, add the eggs and lemon juice and mix well. Slowly temper the milk mixture into the hot liquid a little at a time until it is thick and creamy.
5. Place squash in a serving dish and pour Avgolemon sauce over all. Serve immediately.