Stuffed courgettes avgolemono recipe: make it at home

Method

1. 1

   Wash the courgettes and trim both ends.

2. 2

   Hollow out the courgettes carefully with a corer or a small spoon.

3. 3

   Keep the flesh.

4. 4

   Mix the mince, rice, onion, parsley, dill, some of the finely chopped flesh, salt and pepper.

5. 5

   Fill the courgettes about ¾ full, so the rice still has room to swell.

6. 6

   Lay the stuffed courgettes side by side in a large pan.

7. 7

   Add stock until the courgettes are mostly covered.

8. 8

   Place a plate on top if needed, so they do not float.

9. 9

   Cook gently for about 45–50 minutes.

10. 10

    Meanwhile, whisk the eggs until light.

11. 11

    Slowly add the lemon juice.

12. 12

    Then add the hot cooking liquid a little at a time, whisking continuously.

13. 13

    Pour the avgolemono carefully back into the pan.

14. 14

    Shake the pan gently so the sauce spreads evenly.

15. 15

    Do not let it boil again, or the sauce will split.