Stuffed zucchini

Ingredients for 6 servings:

• 1 ½ kg zucchini
• ¾ kg minced meat
• ½ cup rice
• ½ cup butter
• 2 m.-sized onion(s)
• 2 tbsp parsley (finely chopped)
• salt and pepper
• 3 tbsp butter
• 3 tbsp flour
• 3 cup(s) broth, the cooked zucchini
• 2 eggs
• 2 lemons
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(Greek style, with lemon and egg sauce)

Clean and wash the zucchini. Cut a slice off one side and scoop out the insides using a suitable utensil. Mix the minced meat, rice, diced onion and parsley well. Season with salt and pepper and stuff the zucchini with this mixture. Do not fill all the way to the top, as the rice will swell. Place the zucchini upright in a saucepan and fill with water until the zucchini are almost covered, then add the butter. Cook for about 40-45 minutes. In the meantime, prepare the sauce: Melt the butter in a saucepan and add the flour. Stir well with a wooden spoon. Reduce the heat to low and add the broth (zucchini cooking liquid) and salt and simmer gently until it has thickened. Remove the pan from the heat. Beat the eggs well and add the lemon juice. Stirring constantly, stir the egg and lemon mixture into the sauce and serve with the zucchini. This sauce also tastes very good with cabbage rolls or stuffed vine leaves.