Stuffed zucchini

Posted on Apr 12, 2010 in Main Dishes | 0 comments

INGREDIENTS

• 6-7 zucchini (large)
• 300gr-400gr minced veal
• 150gr Carolina rice washed and soaked
• 1-2 onions minced
• 1 clove garlic, grated
• 1 bunch dill, finely chopped
• 1 egg
• salt and pepper
• olive oil

METHOD

1. Wash the zucchini and cut both sides.
2. With a small spoon (or a special tool), remove the inside out drilling and keep in a bowl.
3. Add a little olive oil in a pot and place them standing up to be “stuck”
4. Prepare the filling:
   the bowl that held inside pumpkins, add all remaining ingredients (minced meat, rice, onions, garlic, dill, egg, mint, salt, pepper and a little olive oil) and knead well.
5. As it mounted the zucchini, we fill up well over the filling.
6. Add water to pot until cover.
7. Boil for 30′-40 ‘over medium heat.
8. When finished cooking prepare the lemon and egg sause.

Stuffed zucchini II

INGREDIENTS

• 10-12 tender zucchini for stuffing
• 400-500 gr. minced
• 5-6 fresh onios the white part and a little green
• 1 medium dry white onion, chopped
• lots of parsley
• 2-3 tbs chopped dill
• 1/3 cup olive oil or as desired
• 4-5 tsp rice (Carolina)
• ½ -1 cup hot water

For the lemon sauce

• 1-2 eggs and lemon juice

METHOD

1. In moderate temperature leaving the onion to fuming, add 4-5 tbs olive oil and sauté minced until it will left without liquid and add at the end the fresh onions, the herbs, the salt, the pepper and the rice.
2. Let the mixture getting cool so that rice will pull the remaining liquids.
3. Just scrape a little the skin of the zucchini and empty them with a special tool. (With the inside we can make a nice sauce for the zucchini, or make an omelet zucchini meatballs or vegetables meatballs with other vegetables.)
4. Grease the inside out zucchini.
5. Stuff the zucchini with the mixture, and with some of the crumbs that you have removed you can close the hole of zucchinis.
6. Pour the remaining oil, add water and boil over low heat for 45′ or until softened slightly zucchinis. (The grandmother and my mom some of the removed crumbs they were thrown it on the top and boiled with food. When food was boiled, they removed those pieces, passed through the mill and adds in food broth to boil. It was a great sauce when tied with lemon.)
7. Prepare the lemon sauce
8. Beat well the eggs whites to clot slightly, then pour over the egg whites the yolk, and continue beating and then add the lemon juice.
9. If you put eggs in blender, beat egg’s white and yolk togethen, without separate them. Add lemon juice, stir, and add slowly the stock of food, until they get food temperature.
10. Add the lemon sauce to food, after withdrawing it from the heat.