Greek Stuffed Zucchini in Egg Lemon Sauce (Avgolemono) Recipe

Traditional Greek comfort meets mouthwatering innovation in this hearty Stuffed Zucchini with Avgolemono sauce.

This 70-minute recipe transforms tender zucchini boats into delectable vessels filled with savory goodness, all crowned with a silky, lemony egg sauce.

Perfect for family dinners or special occasions, this authentic Mediterranean dish brings together simple ingredients in a way that’s both elegant and satisfying.

The velvety avgolemono sauce adds a bright, creamy finish that’ll have everyone asking for seconds.

Ingredients for Greek Stuffed Zucchini

• Core Vegetables: 4 large zucchini, 1 large potato (for stabilizing), 1 brown onion
• Meat Base: 500g ground beef, perfectly portioned for stuffing
• Aromatics: 2 tbsp olive oil, 1 large garlic clove
• Grains: 3 tbsp white rice (adds lovely texture)
• Fresh Herbs: 1 tbsp each of parsley, mint, and dill (plus extra dill for garnish)
• Seasonings: ¼ tsp each of cinnamon and allspice, salt, fresh black pepper
• Liquids: 125ml white wine

For the Avgolemono Sauce

• Base: 2 egg yolks (room temperature recommended)
• Thickener: 1 tbsp cornstarch
• Citrus: Juice of 2 fresh lemons

Step-by-Step Instructions

1. Prepare the Filling: Sauté onion until golden, add beef and brown it nicely
2. Season the Mix: Incorporate garlic, rice, wine, and let it reduce completely
3. Add Aromatics: Mix in fresh herbs and spices while warm
4. Prepare Zucchini: Hollow out zucchini pieces carefully to create even tubes
5. Assemble: Arrange zucchini vertically, using potato pieces for stability
6. Fill and Cook: Pack meat mixture into zucchini tubes, simmer in water for 30-40 minutes
7. Make Sauce: Whisk egg yolks, cornstarch, and lemon juice; gradually add cooking liquid
8. Finish: Heat sauce until thickened, pour over zucchini, and garnish with fresh dill

Cooking Techniques

The magic of this recipe comes from two key techniques that make it super special. First, when you’re hollowing out the zucchini, take your time to get nice, even walls about 1/2 cm thick – this helps them cook evenly and hold their shape.

Think of it like carving a tiny canoe! The second special trick is making the egg-lemon sauce (called avgolemono in Greek cooking).

The key is to warm it slowly while whisking – this creates a smooth, creamy sauce without scrambling the eggs.

Smart Substitutions

Don’t have all the ingredients? No worries! You can swap ground lamb for the beef – it’s actually super common in Greek cooking.

If you’re making this vegetarian, cooked lentils or a mix of mushrooms and walnuts work great instead of meat.

Short on fresh herbs? Use 1 teaspoon each of dried parsley, mint, and dill (dried herbs are more concentrated than fresh). For the white wine, you can use chicken broth with a splash of lemon juice.

Serving Suggestions

These stuffed zucchini are like little boats of flavor that love good company! Serve them with a chunk of crusty bread to soak up that amazing egg-lemon sauce.

A simple Greek salad on the side adds nice crunch and freshness – just mix tomatoes, cucumbers, red onions, and feta with olive oil.

For family-style serving, arrange the zucchini on a big platter, pour the warm sauce over top, and sprinkle with extra dill.

The dish tastes great warm or at room temperature, making it perfect for relaxed meals.

Storage Tips

Made too much? Lucky you! The stuffed zucchini keep well in the fridge for up to 3 days in a covered container.

Store the sauce separately – it reheats better this way. When reheating, warm the zucchini gently in the microwave or in a covered pan with a splash of water.

Heat the sauce separately on low heat, whisking occasionally. If the sauce gets too thick, whisk in a little warm water to thin it out. Just remember – fresh herbs for garnish are best added right before serving!

Greek Stuffed Zucchini in Egg Lemon Sauce (Avgolemono)

Bushra

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main

Cuisine Greek, Mediterranean

Servings 4 portions

Equipment

• Large skillet or frying pan
• Lidded saucepan
• Long handled spoon or apple corer
• Kitchen paper
• Tongs

Ingredients

  

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For the Greek stuffed Zucchini

• 2 tbsp olive oil
• 1 brown onion peeled and finely chopped
• 500 g ground beef
• 1 large garlic clove peeled and crushed
• 3 tbsp white rice
• 125 ml white wine

For the egg lemon sauce

• 2 egg yolks
• 1 tbsp cornstarch
• 2 lemons juiced

Instructions

 

• Heat the oil in the bottom of a large skillet or frying pan set over a medium high heat and gently fry the onion, peeled and finely chopped with a pinch of salt until soft and starting to colour.
• Add the beef and fry for about 10 minutes, breaking it up with the wooden spoon until it is cooked through and has browned in places.
• Add the garlic, peeled and crushed along with the rice. Cook for another minute until the garlic is aromatic and the rice grains have heated through.
• Add the white wine and turn the heat down to low. Allow the wine to bubble away completely.
• For the egg lemon sauce, whisk together the egg yolks with the cornstarch into a thick paste, and gradually whisk in the lemon juice.
• Strain the remaining cooking liquid and slowly whisk 200ml into the egg mixture.
• Pour the mixture into the saucepan and return it to the low heat. Warm through the egg sauce, whisking often until it has thickened substantially.

Keyword avgolemono sauce, Greek comfort food, stuffed vegetables, zucchini boats

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